Blueberry Turnovers
Ingredients
Crust
- ½ cup all-purpose flour
- 2 tbsp sugar
- 1 ounce 1/3-less-fat cream cheese (2 tbsp)
- 1 tbsp butter
- 1 dash salt
- 1 tbsp ice water
Filling
- ⅔ cup blueberries
- 1 ½ tbsp sugar
- 1 tsp cornstarch
- 1 tsp lemon rind grated
- 1 tsp lemon juice fresh
- 1 egg white lightly beaten
- cooking spray
- 1 tsp sugar divided
Instructions
- To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 2 tablespoons sugar, cream cheese, butter, and salt in a food processor; pulse 5 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.
- Preheat oven to 400o.
- Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place dogh in freezer for 5 minutes or until the plastic wrap can be easily removed.
- To prepare filling, combine bleberries and next 4 ingredients (blueberries through juice) in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 tablespoons blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal. Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 teaspoon sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling, and sugar.
- Bake at 400o for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack.
Nutrition
Serving: 1TurnoverCalories: 161kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 81mgPotassium: 65mgFiber: 1gSugar: 14gVitamin A: 140IUVitamin C: 3.5mgCalcium: 11mgIron: 0.8mg
