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Cook'n with Betty Crocker 
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Easy Cheesy Crescents |
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Serves: 12 Print this Recipe1 cup shredded reduced-fat cheddar cheese (4 ounces) 1/2 cup nonfat ricotta cheese 2 egg whites or 1/4 cup fat-free cholesterol-free egg product 1/4 cup fat-free buttermilk 1/4 cup reduced-fat sour cream 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt Heat oven to 425°. Spray cookie sheet with nonstick cooking spray. Mix cheeses, egg whites, buttermilk and sour cream in large bowl. Stir in flour, baking powder and salt until dough leaves side of bowl. Divide dough in half. Turn each half onto lightly floured surface; gently roll in flour to coat and shape into ball. Pat or roll each ball into 9-inch circle. Cut each circle into 6 wedges. Roll up wedges, starting at wide end. Place rolls with points underneath on cookie sheet; curve slightly. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. 1 crescent: Calories 125 (Calories from Fat 25); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 250mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 7g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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