Served as snacks. Vegetarian dish. Speciality: Diabetic, Low Sodium diet.

American

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 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

Preheat oven to 350°F. Lightly coat baking sheet with nonstick cooking spray. Place apple 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 sutface. 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 mixure(about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge. Place on prepared baking 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; spinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 24

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