Yield: 6 servings
Measure | Ingredient |
---|---|
8 \N | Frozen phyllo dough sheets, thawed |
¼ cup | Butter or oleo, melted |
6 tablespoons | No-sugar-added black cherry fruit spread |
1½ tablespoon | Cherry liqueur (optional) |
1 \N | Egg |
1 teaspoon | Cold water |
Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5 inch) squares.
Combine fruit spread and cherry liqueur, if desired. Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature. Makes 6 turnovers.
Nutritional information per turnover: calories - 206, protein - 4 g., fat - 9 g., carbohydrates - 28 g., cholesterol - 56 mg., sodium - 201 mg.
Diabetic Exchanges: 1¼ Starch/Bread, 1 ¾ Fat, ⅔ Fruit.
FROM: Favorite All Time Recipes - Sugar-Free Desserts copyright December 1992