->Cheese Crescents <-

makes 12 crescents

1 cup shredded reduced-fat Cheddar cheese (4 ounces)

1/2 cup nonfat ricotta cheese

2 egg whites

1/3 cup nonfat buttermilk

1/4 cup low-fat sour cream

2 cups all-purpose flour

3 tsp baking powder

1/4 teaspoon salt

Heat oven to 425 degrees F. Spray cookie sheet with nonstick

cooking spray. Mix cheeses, egg whites, buttermilk and sour cream

in large bowl. Stir in flour, baking powder and salt until dough

leaves sides of bowl. Divide dough into halves. Turn each half

onto lightly floured surface; gently roll in flour to coat and shape into ball. Pat or roll each ball into 9-inch circle. Cut each circle into 6 wedges. Roll up wedges, starting at wide end.

Place rolls, with points underneath, on cookie sheet; curve slightly.

15 to 20 minutes or until golden brown. Remove from cookie

sheet. Cool on wire rack.