Cherry-almond filling

Total time: 17 minutes

Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see

accompanying recipe)

Note: From Times test kitchen

director Donna Deane

1/4cup plus 1 tablespoon

slivered almonds

3/4cup dried cherries, chopped

2 tablespoons dried

unsweetened coconut

1/2 teaspoon grated lemon zest

2 tablespoons brown sugar, packed

1. Toast the almonds in a 350-degree oven until lightly browned, about 8 minutes. Remove the nuts from the oven and let cool to room temperature. When the almonds have cooled, chop them. Set aside 1 tablespoon for sprinkling on top of the cookies.

2. In a small bowl, combine the remaining chopped almonds, the cherries, coconut, lemon zest and brown sugar.

Each cookie: 70 calories; 1 gram protein; 8 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 36 mg. cholesterol; 15 mg. sodium.