FIG AND ORANGE PINWHEELS Preparation time: 15 minutes (plus standing time) | Cooking time: 20 minutes (plus cooling time) 1 3/4 cups dried figs, chopped finely 1/4 cup orange juice 3 cups self-raising flour 20g margarine 1 tablespoon grated orange rind 1 cup skim milk 1/4 cup water, approximately Combine figs and juice in large bowl; stand for several hours or overnight.

Lightly grease deep 23cm round cake pan; line base with baking paper.

Sift flour into bowl; rub in margarine. Stir in rind and milk with enough of the water to mix to a firm dough; knead on lightly floured surface until smooth. Roll dough to 20cm x 40cm rectangle. Sprinkle fig mixture evenly over dough. Roll up dough from long side; cut into 12 slices.

Place slices in prepared pan; bake in 450°F oven for about 20 minutes or until cooked through. Stand for 5 minutes before turning onto wire rack to cool.

Makes 12.

Per pinwheel: 1.8g fat; 196 calories.

STORE: Recipe can be made 3 hours ahead and stored in an airtight container, or frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks