Recipes

Category:	dessert
Issue:	2009-12 December
Servings:	20
Description:	Nutritional value per serving: 121 calories; 1.5 g protein; 21 g, carbohydrates; 3.4 g fat
Ingredients:	2 oz light cream cheese 1/2 cup granulated sugar 1/4 cup butter 1 1/2 cups all-purpose flour 1/4 cup low-fat yogurt 1/3 cup apricot or raspberry jam 1/3 cup packed brown sugar 1/3 cup dried cranberries 1/2 tsp ground cinnamon
Directions:	Instructions Preheat the oven to 350°F. Spray a baking sheet with vegetable spray. 1. In a food processor, purée cream cheese, sugar, and butter until smooth. Add flour and yogurt; pulse on and off until the mixture is crumbly. Remove the dough from the food processor. Form it into two balls and wrap them in plastic wrap. Chill at least 30 minutes. 2. Between two sheets of floured waxed paper, roll one ball into a circle 1/8-inch thick. Spread half the jam over top and sprinkle with half the brown sugar, cranberries, and cinnamon. With a sharp knife, cut the circle into 10 wedges. From the wide, outside edge, roll each wedge toward the centre; shape it into a crescent; and place it on a prepared baking sheet. 3. Repeat with the remaining dough, jam, brown sugar, cranberries and cinnamon. 4. Bake for 20 minutes or until the rugelach are golden brown.