• 16servings
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup pitted dates, chopped

  2. 1/2 cup coarsely chopped walnuts

  3. 2 large egg whites

  4. 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener

  5. 2 teaspoons grated lemon rind

  6. 1 (16-ounce) loaf frozen Italian bread dough, thawed

  7. 1 large egg white

  8. 2 teaspoons water

  9. 1 teaspoon Equal for Recipes or 3 packets Equal sweetener

Instructions Jump to Ingredients ↑

  1. Combine dates, 1/4 cup walnuts, egg whites, 3 1/2 teaspoons Equal for Recipes, and lemon rind in small bowl.

  2. Roll dough on floured surface into rectangle 20 x 6-inches. Spread date mixture on dough to within 1-inch of edges. Roll dough up, beginning with long edge; pinch edge of dough to seal. Cut roll into 2 equal pieces. Place rolls on greased cookie sheet and twist together, tucking ends under. Let rise, covered, in warm place until dough is double in size, about 1 hour.

  3. Beat egg white and water in small bowl; brush over top of dough. Sprinkle dough with 1 teaspoon Equal for Recipes and remaining 1/4 cup walnuts.

  4. Bake in preheated 375°F (190°C) oven until golden, about 35 minutes. Cool on wire rack.


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