8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no-sugar-added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 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
Serving size: One turnover
Yield: 6
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g
Carbo, 9 g Fat
