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Blackberry Roly-poly

 
215

A rustic classic filled with blackberries, from my Grandmother's recipe book.

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

¾ cup sugar
¼ cup all-purpose flour
1 each lemon
juiced
1 pinch salt
*
1 quart blackberries
*
1 package biscuit dough
or make your own
*
2 tablespoons butter
melted
2 tablespoons sugar
½ teaspoon cinnamon
1 x whipped cream
for serving
*

Directions

Mix ¾ cup sugar, flour, salt, lemon juice, and 3½ cups blackberries. (Reserve a ½ cup for garnish.)

Roll out the biscuit dough on floured board to form a rectangle 16 x 9 inches.

Mix together the remaining sugar (2 tablespoons) and cinnamon in a small bowl.

Brush with butter and sprinkle with 2 tablespoons sugar and cinnamon, mixed together.

Place the blackberry mixture down center of dough, roll up and shape in a ring on greased cookie sheet. If the roll breaks, just pull together again in a rustic fashion.

Pinch ends together. With scissors, make cuts in the ring at about 2 inch intervals, not cutting completely to center for the ring.

Bake in preheated oven at 425 degrees F for 25 to 30 minutes, or until browned and bubbly.

Heap the reserved berries in center and top with whipped cream and a berry.

Serve and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 16721% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 27mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 6%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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