2 packages active dry yeast
1/2 cup warm water
1 1/4 cups reduced fat buttermilk
1/2 cup granulated sugar
1/2 cup reduced calorie margarine, softened
1/2 cup egg substitute
2 teaspoons baking powder
2 teaspoons salt
5 1/2 cups all-purpose flour
1 cup mixed candied fruits, cut up
1/2 cup chopped pecans
1 tablespoon grated lemon peel
1/2 cup powdered sugar
1 tablespoon reduced fat milk

Dissolve yeast in warm water in a large bowl. Add buttermilk, granulated sugar, margarine, egg substitute, baking powder, salt and 2 1/2 cups flour. Beat on low speed using an electric mixer for 30 seconds. Scrape bowl frequently to incorporate all ingredients. Beat on medium speed for 2 minutes or until well mixed. Stir in remaining flour, the candied fruit, pecans and lemon peel and mix well.

Dough will be soft and slightly sticky. Turn dough onto a well-floured surface and knead until smooth and elastic, about 5 minutes. Roll into a 24x6 inch strip. Cut into three 24x2 inch strips. Braid three pieces together and shape into a circle. Pinch ends to seal.

Cover and let rise for 1 hour or until doubled. Heat oven to 375 degrees and bake about 30 minutes or until golden brown. Mix powdered sugar and milk and drizzle over wreath while warm. Decorate with additional green and red candied cherries if desired. Slice into 24 pieces and serve.

Makes 24 Servings
Serving Size: 1 slice