Almond Chocolate Rugalach Rollups

By SPLENDA®

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This recipe makes 24 servings

Nutritional Info
Per serving, about:	-
Tcal	9090 Tcal
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
chol	5 mg5mg chol
sodium	70 mg70mg sodium
carb	8 g8g carb
fibre	1 g1g fibre
pro	2 g2g pro

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Ingredients

1/4 lb light cream cheese , cut in chunks1/4 1/4lb lblight cream cheese, cut in chunks
1/2 cup non-hydrogenated margarine , cut in chunks1/2 1/2cup cupnon-hydrogenated margarine or butter, cut in chunks
1 cup all-purpose flour 1 1cup cupall-purpose flour
2 tbsp Splenda® No Calorie Sweetener, Granular 2 2tbsp tbspSplenda® No calorie Sweetener, Granular
Filling:
3 tbsp Splenda® Brand Brown Sugar Blend 3 3tbsp tbspSplenda® Brand brown sugar blend
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1/3 cup semisweet chocolate chips 1/3 1/3cup cupsemisweet chocolate chips
1/3 cup blanched slivered almonds , (sliced or whole blanched almonds can be substituted)1/3 1/3cup cupblanched slivered almondalmonds, (sliced or whole blanched almonds can be substituted)

Preparation

Preheat oven to 375°F (190°C)

Dough: In a food processor fitted with a steel blade, combine cream cheese, margarine, flour and SPLENDA® Granulated. Process until the dough forms a ball on the blades, about 18 to 20 seconds. Remove the dough from the bowl and set aside. There's no need to chill the dough or wash out the bowl before preparing the filling.

Filling: Process SPLENDA® Brown Sugar Blend, cinnamon, chocolate chips and almonds until finely chopped in food processor, about 25 to 30 seconds.

Assembly: Divide the dough in two equal pieces; flour each piece lightly. Roll out one piece of dough on a lightly floured board into a rectangle approximately
12” x 7” (30 cm x 18 cm). Sprinkle the dough with half the filling. Roll up the dough from the long side to form a jelly roll, making sure it is seam-side down. Slice into 1-inch pieces. Place the sides on the prepared baking sheet. Repeat with the remaining dough and filling. Optional: Turn the slices over so they make a pinwheel shape and press slightly to flatten.

Bake for 16 to 18 minutes, until lightly browned. These freeze well.

Additional information : Note that the nutritional information is based on a recipe made using soft non-hydrogenated tub margarine.

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Source : SPLENDA®