Sugar-Glazed Cinnamon Wedges Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Dash | |
| 1 tablespoon plus 1 teaspoon margarine | ||
| 2 tablespoons plain low-fat yogurt | ||
| 2 teaspoons thawed frozen dairy whipped topping | ||
| 1/2 ounce shelled pecans, chopped | ||
| Firmly packed light brown sugar | 1 Tablespoon | |
| Dash cinnamon | ||
Directions
In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in the refrigerator for up to 3 days).
Preheat oven to 425°F.
Between 2 sheets of wax paper roll dough, forming a circle about 1/4 inch thick; remove paper and fit dough into a 7-inch tart pan that has a removable bottom, or a 7-inch pie plate.
Using a fork, prick bottom of dough; spread whipped topping over dough and sprinkle entire surface with pecans, sugar, and cinnamon.
Bake until sugar is melted and no longer bubbles, 10 to 15 minutes.
To serve, cut into 12 equal wedges.
Add yogurt and mix thoroughly.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in the refrigerator for up to 3 days).
Preheat oven to 425°F.
Between 2 sheets of wax paper roll dough, forming a circle about 1/4 inch thick; remove paper and fit dough into a 7-inch tart pan that has a removable bottom, or a 7-inch pie plate.
Using a fork, prick bottom of dough; spread whipped topping over dough and sprinkle entire surface with pecans, sugar, and cinnamon.
Bake until sugar is melted and no longer bubbles, 10 to 15 minutes.
To serve, cut into 12 equal wedges.
Chef
