Pinwheel Cookies

Ingredients:
Dough:
1 cup your whey protein Isolate
4 ounces reduced fat cream cheese, softened
2 tablespoons unsalted butter at room temperature
2 tablespoons nonfat plain yogurt
2 tablespoons sugar substitute

Filling:
1/4 cup nuts, finely chopped
1/4 teaspoon ground cinnamon
1/4 cup sugar-free chocolate chips
Directions:
1. Preheat oven to 350º F. Line two baking sheets with aluminum foil
2. Using an electric mixer on low, combine cream cheese, butter, Yogurt and sugar substitute until smooth,. Then mix in ½ cup Natural or Your Whey Protein Isolate. Turn dough out onto counter and knead in remaining Your Whey Protein.
3. Form dough into a rectangle, cover with plastic wrap and refrigerate for 20 minutes. While dough is chilling, combine walnuts, chocolate chips and cinnamon.
4. Roll dough between two pieces of plastic wrap to a rectangle measuring 7” x 12”. Remove top layer of plastic wrap. Sprinkle chocolate-nut filling evenly over dough, leaving a 1/2” border along the longer side. Roll dough up jelly roll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. Place in freezer and chill for 10 minutes
5. Using a sharp knife, cut roll into 1/2” slices. Arrange slices on prepared baking sheets. Bake 18 minutes, or until lightly browned.
**The cookie roll can be made ahead of time and frozen. Thaw for 10 minutes before slicing.