Cherry-Apple Turnovers
Serving Size: 6
Preparation Time: 0:15
1 1/4 cups frozen pitted dark sweet cherries
1medium Rome apple peeled, cored and coarsely chopped
sugar
1/8 teaspoon almond extract
1 Dash ground nutmeg
6 sheets frozen phyllo pastry thawed Butter-flavored vegetable cooking spray
1/2 teaspoon cornstarch
2 tablespoons sliced almonds toasted
1 teaspoon powdered sugar
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
Serving Ideas: Serve warm or at room temperature.
Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium