1 cup reduced-fat cheddar cheese, shredded
1/2 cup nonfat ricotta cheese
2 egg whites
1/4 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 425 degrees. Spray baking sheet with nonstick cooking spray. Mix cheeses, egg whites, buttermilk and sour cream in a large bowl. Stir in flour, baking powder and salt. Continue to stir until dough leaves side of bowl. Divide dough in half. Lightly flour half of dough and gently shape into a ball. Pat dough into a 9-inch circle and cut each circle into 6 wedges. Roll wedges, starting from the big side and place with the point side down on the baking sheet. Curve slightly to form a crescent. Bake 15-20 minutes or until lightly browned. Remove and cool on a wire rack.

Makes 6 servings
Serving Size: 1 crescent