These Christmas cookies are low-fat, delicious and not too sweet. You can substitute pasta dough for the wonton wrappers or even puff pastry if you're really adventurous.

Yields 4 dozen

Pre-heat oven to 350F.  Combine dates and orange zest and grind or chop finely to form a paste.  Take ½ teaspoon of date and orange mixture and roll into balls.  Make a small indentation in each ball, insert a sliver of parmesan cheese then press ball together to cover cheese.  Moisten the top edge of a wonton wrapper with water.  Place a ball of date mixture in the center of the bottom edge of the wonton wrapper and roll up to form a tube.  Press the moistened top edge to seal.  Pinch each side of the wrapper, either side of the filling, to form a cracker shape.  Mix a few drops of food coloring with beaten egg white and brush over the cracker to decorate.  Bake for 10 minutes.  Cool on a wire rack then store in a air-tight container.  Makes approximately 4 dozen.

Variations: Substitute 1lb dried apricots and 1 tablespoon fresh ginger for the date/orange mix.