Miniature Fruit Crescents
|All purpose flour||6 Tablespoon|
|Plain low fat yogurt||2 Tablespoon|
|Golden raisins||2 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Reduced calorie apricot spread||2 Teaspoon|
|Confectioners sugar||1 Teaspoon|
In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Preheat oven to 400Â°F.
Between 2 sheets of wax paper roll dough, forming a circle about 1/8 inch thick; cut into 12 equal wedges.
In small bowl combine remaining ingredients except confectioners' sugar.
Spoon an equal amount of mixture (about 1/4 teaspoon) onto each wedge near curved end; roll each from curved end toward point and place on nonstick baking sheet, point-side down.
Bake until golden brown, 18 to 20 minutes.
Remove crescents to wire rack to cool; just before serving, sprinkle each with an equal amount of confectioners' sugar.