Apple-Cranberry Crescent Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
|
I found this recipe in a Diabetic Magazine. My husband is diabetic. Enjoy! Ingredients:
1 1/4 cups apples, chopped |
1/2 cup dried cranberries |
1/2 cup low-fat sour cream |
1/4 cup cholesterol-free egg substitute |
1/4 cup margarine or 1/4 cup butter, melted |
3 tablespoons sugar, divided |
1 (1/4 ounce) package fast-rising active dry yeast |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 tablespoon reduced-fat milk |
Directions:
1. Preheat oven to 350°F.
2. Lightly coat baking sheet with nonstick cooking spray.
3. Place apple and cranberries in food processor or blender, process with on/off pulsing action until finely chopped. Set aside.
4. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla.
5. Add flour; stir to form ball.
6. Turn dough out onto lightly floured work surface. Knead 1 minute.
7. Cover with plastic wrap; let stand 10 minutes.
8. 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.
9. Place on prepared baking sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
10. 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.
|
|