Chocolate Croissants
1 (8 oz) tube reduced-fat croissant dough

4 tbsp semisweet chocolate chips

1 large egg white, lightly beaten

2 tsp sugar

Preheat the oven to 375 F.  Line a baking sheet with foil. Unroll the dough and separate into 8 triangles.  Spread 1/2 tbsp of chopped chocolate (about 12 chips) in a think line 1/2 inch above the bottom of each triangle.  Roll up, starting from the bottom and ending with the point, curving slightly to form a crescent.  Place the croissants on the baking sheet, points tucked under, 2” apart. Brush the tops of the croissants with the egg white, then sprinkle each with 1/4 tsp sugar.  Bake until golden, about 15 minutes.  Let cool, then serve.

The croissants can be made up to 1 day in advance. To store--cool completely, then transfer to an airtight container and keep at room temperature. Warm them in a 200 F oven for about 10 minutes before serving.

Makes 8 servings @ 3-Points per croissant.