Raspberry-Walnut Pinwheels
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 131.7
- Total Fat: 7.6 g
- Cholesterol: 4.0 mg
- Sodium: 88.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
View full nutritional breakdown of Raspberry-Walnut Pinwheels calories by ingredient
Introduction
Easy Low calorie dessert/snack Easy Low calorie dessert/snackNumber of Servings: 20
Ingredients
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2 Tbsp Granulated sugar
1/2 tsp Ground cinnamon
2 Refrigerated rolled pie crusts
1/2 cup Raspberry jam
1/2 cup Walnuts (chopped)
Directions
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Sprinkle a clean work surface with 1 Tbsp of the sugar and 1/4 tsp of the cinnamon. Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
3. Spread half the jam evenly over the crust and sprinkle half the walnuts over the top. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients.
4. Trim the ends of each log, then cut into 1-in. thick slices and stand them on edge(sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 in. apart. Bake until golden brown, 20 to 25 minutes. Transfer to a baking rack to cool completely.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user SMALL2716.
2. Sprinkle a clean work surface with 1 Tbsp of the sugar and 1/4 tsp of the cinnamon. Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
3. Spread half the jam evenly over the crust and sprinkle half the walnuts over the top. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients.
4. Trim the ends of each log, then cut into 1-in. thick slices and stand them on edge(sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 in. apart. Bake until golden brown, 20 to 25 minutes. Transfer to a baking rack to cool completely.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user SMALL2716.
Member Ratings For This Recipe
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JOHNMARTINMILES
