1/2 cup cranberries
1/2 cup freeze dried raspberries
1/2 cup water
1/4 cup granular
erythritol1/4 t.
splenda quick pack1 T.
not/SugarCombine erythritol, splenda, and not/Sugar and disolve in water in nonstick sauce pan without heat.
Add berries
and simmer over med low heat until cranberries pop and entire mixture is a stiff puree.
Refridgerate to cool.
1/4
cup butter (softened)
1/8 cup granular
erythritol1/8 cup
DiabetiSweet brown sugar1 T.
not/Sugar1/4 t.
splenda quick pack1/2 teaspoon vanilla
1 large egg
3/4 cup
carbquik1/8 cup
wheat protein isolate 50001/8 cup
resistant wheat starch1/2 teasspoon baking soda
1/4 teaspoon salt
I an electric mixing bowl mix together butter, erythritol, DiabetiSweet,
not/sugar, splenda quick pack, vanilla, and egg until creamy.
Add combined dry ingredients and mix until well incorporated
and dough is smooth.
On a lightly floured surface, roll out dough to a 6 X 10 rectangle.
Spread on berry puree to
within 1/2 inch of edge and roll dough jellyroll style along the long edge.
Cover with plastic wrap and refridgerate
overnight.
Preheat oven to 375 degrees.
Cut roll into 1/2 inch slices and place on a parchment covered cookie
sheet approx 2 inches apart.
Bake 9 to 13 mins or until edges are light golden brown.
Cool completely.
