Total Calories: 190
* Raspberry Filling: Thaw 1 1/4 cups frozen dry pack red raspberries. Mash berries and if desired, strain out seeds. In a small saucepan, stir raspberries, 1/2 cup sugar and 2 tablespoons cornstarch until blended. Stirring constantly over low heat, bring to a boil and boil for 1 minute or until very thick and shiny. Cool. Makes about 3/4 cup. Lemon Glaze: In a small bowl, mix 1 1/3 cups powdered sugar, 2 tablespoons water and 1/4 teaspoon lemon extract until smooth. Makes about 1/2 cup. In a small bowl, dissolve yeast in warm water.
Meanwhile, in a large mixer bowl at medium speed, beat sour cream, sugar, butter or margarine, and egg until blended. At low speed, beat in yeast mixture. Add flour, salt and baking soda. Beat until flour is moistened.
On a lightly floured surface, knead until smooth and elastic, 5 to 8 minutes. Cover and let rest for 15 minutes.
Generously grease two 8 x 1-inch round cake pans. On a floured surface, roll dough into a 14 x 10-inch rectangle. Spread filling to within 1/2 inch of edges. Sprinkle filling with nuts. Starting from the long side, roll as for a jelly roll. Cut into 1-inch slices. Place cut-side down in pans. Cover and let rise in a warm place, free from drafts, until almost doubled, about 45 to 60 minutes.
Bake in a preheated 375° oven for 25 to 30 minutes or until light brown. Remove from pans and cool on wire racks. Glaze while slightly warm. Best eaten same day.
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