Cherry Turnovers

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 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