---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Diabetic
       Yield: 18 servings
       1 ea Package  1 T dry yeast
     1/4 c  Warm water
       1 c  Whole wheat flour
   1 1/2 c  Unbleached flour
       1 tb Sugar
     1/4 ts Salt
     1/2 c  Lowfat milk
       2 ea Eggs
 -----------------CRANBERRY-ORANGE FILLING-----------------
   1 1/2 c  Fresh or frozen cranberries
       1 ea Orange, peeled
       2 tb Brown sugar or fructose
     1/4 c  Unsweetened applesauce
       1 x  Frozen orange juice concentr
   Soften the yeast in the warm water. Combine the
   flours, sugar, and salt in a mixing bowl.  Cut in the
   margarine until the mixture resembles crumbs. Add the
   milk, eggs, and softened yeast. Mix well. Cover and
   refrigerate for 2 hours or overnight.
      Meanwhile, make the cranberry-orange filling by
   combining the cranberries, orange, brown sugar, and
   applesauce in a food processor. Grind until coarse.
    Transfer to a saucepan and cook over medium heat for
   10 minutes. Cool. After chilling, roll the dough into
   an 18-by 12-inch rectangle on a floured surface.
   Spread with the filling. Roll up jelly roll fashion.
   Cut into 18 rolls with a sharp knife.  Place in an
   oiled 13- by 9-inch baking pan. Let rise in a warm
   place for about 30 minutes, or until doubled in bulk.
    Bake in a 350F oven for 25 to 30 minutes, or until
   golden brown. Glaze with orange juice concentrate
   :          07/24/92         0:24 AM while still warm.
    From ADA Holiday Cookbook by Dr. Betty Wedman.  1
   serving = 1 bread exchange + 1 fat exchange
   :            = 140 cal, 19 CHO, 3 PRO, 6 FAT, 99 Na,
   92 K, 31 Cholest