Dessert

Lighter BlueBerry Kolachs is for Dessert.

Lighter BlueBerry Kolachs takes 180 minutes to prepare.

Lighter BlueBerry Kolachs takes 15 minutes to cook.

Lighter BlueBerry Kolachs makes 8 servings.

The ingredients for Lighter BlueBerry Kolachs are:

1 cup Alomond Breeze Milk
2 1/4 teaspoons active dry yeast or 1 packet
1 teaspoon splenda for baking
5 1/2 tablespoons unsalted butter, softened
1/8 cup splenda for baking
1/4 cup egg beaters
1 teaspoon salt
2 3/4 cups plus more if needed, lightly spooned and swept bread flour (12 ½ oz by weight)
1- 2 tablespoons melted butter for brushing

Quick Blueberry Filling

1 1/2 cups frozen blueberries
1 tablespoons Splenda for baking
1/4 cup water
1 teaspoon cornstarch
Lemon juice to taste

Here is how you make Lighter BlueBerry Kolachs:

In a saucepan, scald milk and remove from heat. Stick a thermometer in the saucepan and let milk cool to 115 degrees F. At 115 degrees F, stir in the yeast and 1 teaspoon splenda. Mixture should get bubbly, which proves the yeast is alive.Meanwhile, in a large bowl, beat together butter and remaining 1/8 cup splenda. Add egg beaters and salt and mix well.Stir the milk/yeast mixture in with butter mixture, then stir in 1/2 cup of the flour. Stir in remaining flour, ½ cup at a time, to make a soft dough yet not-too-sticky to handle dough. Continue kneading until smooth and elastic, about 5 minutes. If you want, you can place the bowl on a Kitchen Aid and let the kneading hook do the work.Place dough in a greased bowl, turn once to grease surface. Cover and let rise until doubled in bulk, about 1 1/2 hours.Punch dough down and turn out onto lightly floured surface. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion. Place about 1 inch apart on a greased cookie sheet. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour. While kolaches rise, prepare filling and topping (see below).Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon (or more) of filling. Sprinkle with crumb topping and let rise again for 20 minutes.Bake in a preheated 425°F oven for about 10-15 minutes. Mine took a full 15.BlueBerry filling instructions:Place frozen berries in a saucepan set over medium heat. Add splenda. Stir together water and cornstarch to dissolve cornstarch, then pour over berries. Cook over medium, stirring often, until mixture thickens and liquid changes from cloudy to clear. Remove from heat and add some fresh lemon juice - about a teaspoon. Let cool to room temperature. When ready to use in kolaches, use a slotted spoon to lift berries from syrup. Save syrup for another use and fill kolaches with cooked, syrup coated berries. I used frozen blueberries, but I think frozen strawberries or even raspberries would work.Number of Servings: 8Recipe submitted by SparkPeople user AMMER333.

The nutritional information for Lighter BlueBerry Kolachs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 256.0

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 426.3 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 2.3 g
• Protein: 5.1 g