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 400F.
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
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