Teddy Bear Paws

Name: Teddy Bear Paws
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 16 rolls.
Ingredients: 1 cup finely chopped fresh or frozen cranberries; Sugar substitute equivalent to 3/4 cup sugar; 1-1/2 teaspoons grated orange zest; 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm fat-free milk (110° to 115°); 1/2 cup sugar; 2 large eggs; 1/4 cup butter, softened; 1 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; 1/4 cup slivered almonds, toasted; ICING:; 2 tablespoons butter, softened; 1 cup confectioners' sugar; 1/8 teaspoon almond extract; 1 to 2 tablespoons fat-free milk

"Since bear claws are my favorite sweet roll, I decided to lighten them up for a holiday brunch," explains the Spokane, Washington's Hollyce Swan. "Using a package of frozen cranberries that was leftover from Thanksgiving, I created these whimsical treats that are as tasty as they are cute."

Ingredients

1 cup finely chopped fresh or frozen cranberries
Sugar substitute equivalent to 3/4 cup sugar
1-1/2 teaspoons grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm fat-free milk (110° to 115°)
1/2 cup sugar
2 large eggs
1/4 cup butter, softened
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/4 cup slivered almonds, toasted
ICING:
2 tablespoons butter, softened
1 cup confectioners' sugar
1/8 teaspoon almond extract
1 to 2 tablespoons fat-free milk

Directions

In a large saucepan, bring the cranberries, sugar substitute and orange zest to a boil. Reduce heat to medium; cook and stir for 5 minutes or until thickened. Cool.
In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; cover and let rest for 10 minutes. Roll into a 16x12-in. rectangle. Cut in half, forming two 16x6-in. strips. Spread cranberry filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into eight pieces. With a kitchen scissors, cut each piece two times from pinched seam to about 1 in. from folded side. Push an almond into the end of each section for bear claws.
Place 2 in. apart on baking sheets coated with cooking spray. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; spread over rolls.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts

1 each: 223 calories, 6g fat (3g saturated fat), 38mg cholesterol, 204mg sodium, 38g carbohydrate (15g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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Originally published as Teddy Bear Toe Nails in Light & Tasty December/January 2006