Pineapple Roll Using Splenda

• 2 tablespoons reduced fat margarine
• 2 cups self rising flour, sifted
• 4 teaspoons Splenda sugar substitute
• 1 egg yolk, beaten
• 4 teaspoons lemon juice
• 14 cup water, Cold
• 4 teaspoons honey
• 1 can pineapple, Crushed
• 1 can pie apple
• 4 teaspoons brown sugar
• 4 teaspoons cornstarch

1. Drain pineapple, reserving juice.
2. Rub margarine into flour(reserve
3. 4 tsps flour) and stir in Splenda.
4. Beat egg yolk with 2 tsps lemon juice and water and add to flour.
5. Combine to form a firm dough.
6. Knead lightly and refrigerate 30 mins.
7. Sprinkle work surface with reserved flour & roll out to a large rectangle.
8. Mix softened honey into pineapple & apple, spread over pastry and roll Swiss roll style.
9. Spray baking dish with cooking spray and place roll in prepared dish.
10. Sprinkle with brown sugar.
11. Bake 400F 30 mins till cooked.
12. Heat pineapple juice, made up to 1 1/4 cups with water, till boiling.
13. Blend cornstarch with a little water and add to mixture.
14. Cook, stirring till mixture boils, then simmer 1 min.
15. Stir in remaining lemon juice and pour over warm roll.
16. MMMMM

margarine, flour, splenda sugar substitute, egg yolk, lemon juice, water, honey, pineapple, pie apple, brown sugar, cornstarch

Taken from www.food.com/recipe/pineapple-roll-using-splenda-3202 (may not work)