To prepare filling, combine cherries, cherry juice, cornstarch, 1 tablespoon margarine, walnuts, and almond extract in a saucepan. Cook over medium heat until very thick and clear, stirring constantly. Remove from heat and set aside.
Prepare a baking sheet with cooking spray; set aside.
Prepare a six ounce custard cup with cooking spray; set aside. To prepare bread, combine hot roll mix, foil packet, granulated sugar, hot water, remaining margarine, and egg in a mixing bowl. Mix well. Onto a lightly floured surface, shape dough into a ball. Knead five minutes, or until smooth. Cover and let rest five minutes. On a lightly floured surface, roll dough into a 18 x 12" rectangle. Spread filling over dough within half inch of edges. Starting with 18 inch side, roll up tightly, pressing edges to seal. Place seam side down on prepared baking sheet. Join ends to form ring, placing prepared custard cup bottom side up in center of ring. Pinch ends of dough to seal. WIth scissors or sharp knife, cut from outside edge of ring to within half inch of inside of ring, making fourteen cuts 1 1/4 to 1 1/2 inches apart.
Turn two cut sections on their sides in opposite directions to form heart shape. Repeat to make seven hearts. Cover and let rise 30 minutes on wire rack set over large pan to which hot water has been added. Preheat oven to 375. Bake for 35 minutes, or until golden brown. Carefully remove custard cup. Cool completely.To prepare glaze, combine powdered sugar and milk. Mix until drizzling consistency. Drizzle over bread, outlining hearts.
Makes 14 servings.
3/4 c maraschino cherries, chopped
1/2 c maraschino cherry juice
2 tbsps cornstarch
1 tablespoon reduced fat margarine
1/2 c walnuts, chopped
1/2 tsp almond extract
16 ozs Hot Roll Mix
1 tablespoon granulated sugar
1 c hot water, 110 to 120 degrees
2 tbsps reduced fat margarine, softened
1 whole egg
1 c powdered sugar
3 tbsps skim milk