*ASPARAGUS IN PUFF PASTRY

Taste of home Light & Tasty
By: Dianne Werdegar of Naperville, Illinois

Ingredients

Directions:
2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1 package (8 ounces) reduced-fat cream cheese
1/2 teaspoon salt
1 package (17-1/4 ounces) frozen puff pastry dough, thawed
1/4 cup egg substitute
●In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry.
●In a bowl, beat cream cheese and salt until smooth; set aside.
●Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise.
●For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges.
●Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.
●Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.
●Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute.
●Bake at 425 degrees for 8-12 minutes or until golden. Serve warm.

87 calories/2 piece serving