Prep 30 mins
Cook 20 mins
I found this recipe in a Diabetic Magazine. My husband is diabetic. Enjoy!
- 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
- 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 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 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; sprinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.