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 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
Serving size: One turnover Yield: 6 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