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 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 triange; gently press edges together to seal. Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo trianges. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.
Serving size: 1 turnover Yield: 6 turnovers Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit Nutrition: 206 Calories, 4 g Protein, 28 g Carbohydrate, 9 g Fat
Recipe from Sugar-Free Desserts. Reproduced with permission of Famous Brand Name Recipes magazine. Call 1-800-745-9299 (USA) or 1-708-676-3470 to order Diabetic Cooking cookbooks.
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Last Updated: Tuesday August 29, 2006 19:40:30
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