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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit.
FROM: Favorite All Time Recipes - Sugar-Free Desserts copyright
December 1992
| Ingredients:
8 Frozen phyllo dough sheets, -fruit spread thawed 1 1/2 tb Cherry liqueur (optiona
1/4 Cup(s) Butter or oleo, melted 1 Egg
6 Tablespoon(s) No-sugar-added black cherry 1 ts Cold water |
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