Ingredients:
4 ounces light cream cheese
1/2 cup butter
2 tablespoons low-fat buttermilk
2 tablespoons egg substitute
2cups unbleached flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon powdered sugar

Nut Filling:
6 ounces pecans or walnuts, ground (about 1 1/2 cups)
2 tablespoons honey
2 tablespoons coconut, ground
1/4 cup quick oats
2 tablespoons sugar
1 tablespoon brown sugar
2 tablespoons nonfat milk
1/2 teaspoon coconut extract

Directions:
Preheat oven to 350 degrees. Beat cream cheese and butter until smooth. Beat in buttermilk and egg substitute. Add flour and baking powder. Divide into 2 balls.

Combine sugar and powdered sugar on a large flat surface. Roll out one ball into a circle about 11 inches in diameter. Cut into 8 wedges.

Combine all filling ingredients to make a paste. Place about a tablespoon on each triangle and roll up, wide end first. Place on baking sheet. Repeat with remaining ball of dough.

Bake for about 20 minutes, until rolls are very lightly browned. Cool on wire rack. Makes 16 Nut Crescent Cookies.

Note: This recipe is also good with poppy-seed or apricot fillings.

Each crescent contains approximately: 219 calories; 15 grams fat; 19 milligrams cholesterol; 127 milligrams sodium; 20 grams carbohydrates; 4 grams protein; and 1 gram fiber.

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