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Apple-Cranberry Crescent Cookies (2 pt)




Source of Recipe


*


Recipe Introduction


servings 24
points 2


List of Ingredients




1-1/4 cups chopped apples
1/2 cup dried cranberries
1/2 cup reduced-fat sour cream
1/4 cup cholesterol-free egg substitute
1/4 cup (1/2 stick) margarine or butter, melted
3 tablespoons sugar, divided
1 package quick-rise active dry yeast
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon reduced-fat (2%) milk

Recipe



Preheat oven to 350°F. Lightly coat baking sheet with nonstick cooking spray.

Place apples and cranberries in food processor or blender; process with on/off pulsing action until finely chopped. Set aside.

Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla. Add flour; stir to form ball. Turn dough out onto lightly floured work surface. Knead 1 minute. Cover with plastic wrap; let stand 10 minutes.

Divide dough into thirds. Roll one portion into 12-inch circle. Spread with 1/3 apple mixture (about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge. Place on prepared cookie sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.

Combine remaining 1 tablespoon sugar and cinnamon in small bowl. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.





Nutrients per Serving
(1 cookie)
Calories 82
Calories from Fat 22 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 2 mg
Carbohydrate 13 g
Fiber 1 g
Protein 2 g
Sodium 31 mg