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1 cup lower-fat margarine, softened
3 oz. light cream cheese
1/2 cup honey, divided
2 cups all-purpose flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon, divided
1 cup almonds, finely chopped
1/2 cup dried cherries or cranberries

Cream margarine and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.

Divide dough into 4 balls. On a floured board, roll each portion into a 9" circle.

Combine 2 tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.

Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.

Spread 1/4 of almond mixture onto circle of dough, stopping 1/2" from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled, parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.

Bake at 350°F 20 to 25 minutes or until golden brown. Cool on racks.

Poster's Notes: Freezing Tip: For longer storage, package unfrozen crescents in freezer-safe container or bags and freeze until ready to bake.

Marilyn Helton adapted it for her Diabetic Dining on Fabulous Foods column on this Website (Fabulous Foods Website).

Posted by Shayla in Toronto

Nutritional Info Per Serving: 102 Cal; 6g Fat; 12g Carb; 2g Protein; 2mg Cholesterol; 51mg Sodium Exchanges: 1/2 Starch; 1 Fat