INGREDIENTS:

DOUGH:
1 cup reduced calorie margarine (25% less fat & calories) ¼ cup sugar substitute
¼ cup egg substitute
2 ¾ cup all-purpose flour
¾ cup reduced fat sour cream (25% less fat)

FILLING:
3 cups sugar substitute
3 tbsp. cinnamon
1 cup raisins

FOR DOUGH:
In a medium bowl, beat margarine with an electric mixer on medium speed for one minute. Add egg substitute and continue beating for 30 seconds.

Add sugar substitute and beat on medium speed for one minute. Add flour and beat for another minute. Mixture will form a soft, sticky dough. Add sour cream and continue beating until combined.

Divide dough into 4 equal parts. Wrap each part in wax paper and refrigerate for 2hours or overnight.

FOR FILLING:
Preheat oven to 375° F.

Place wrapped dough in freezer for 20 minutes. Meanwhile, mix sugar substitute and cinnamon in medium bowl and set aside. Lightly grease a cookie sheet and set aside.

Remove one portion of the dough from the freezer at a time. On a floured surface, pat dough into a 5" circle, turning and sprinkling with flour to keep the dough from sticking.

Scrape working surface clean and spread a ½cup of the cinnamon filling over the surface. Place dough on filling and pat into a larger 10-12 inch circle. (Top and bottom of dough will now be covered with the filling).

Cut circle into 8 wedges. Place 1 tsp. raisins at wide end of each wedge and roll dough to form a crescent. Place crescents on prepared cookie sheet.

Bake 10-12 minutes or until golden brown. Remove crescents from cookie sheet and cool on wire rack to room temperature.

Repeat process with remaining dough.