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Rugelach, Honey (D)
Source: National Honey Board
Yield: 32

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.

Posted by Shayla Goldstein

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