Thursday, July 8, 2010


Rugelach: Makes 32 ( 1 cookie = 2 points)
from "Weight Watcher's Magazine"

2 c. flour
1/2 tsp. salt
1 c. FF ricotta
4 oz. reduced fat cream cheese
1/2 c. granulated sugar
2 T. light stick butter, softened
1/2 c. packed brown sugar
1/3 c. chopped walnuts
3/4 tsp. cinnamon
6 T. dried cranberries

Combine flour, salt in a medium bowl.
With an electric mixer on high speed, beat ricotta, cream cheese, sugar and butter until light and fluffy. Decrease speed to low and add flour mixture, mixing just until dough forms. Divide dough in half. Flatten each half into a disk and wrap in plastic and freeze for 20 minutes.
Meanwhile, mix the brown sugar, walnuts and cinnamon in a small bowl.
Preheat oven to 350 and line 2 large baking sheets with parchment paper.
Roll out one disk into an 11" circle. SPread half of sugar mixture evenly over dough. Sprinkle evenly with 3 T. cranberries. With the palm of your hand, gently press filling into dough. Isong a pizza cutter, cut the round into quarters, then cut each quarter into 4 wedges. Beginning at outer edge, roll up to form a crescent. Place, points down on the parchment paper. Repeat with remaining dough and filling.
Bake until lightly golden and cooked through, about 25 minutes, rotating baking sheets half way through baking. Transfer to racks to cool completely.

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