Diana's Desserts - www.dianasdesserts.com

Low-Fat Apple Turnovers

Servings: Makes 4 turnovers
Phyllo is substituted for the pastry typically used to make turnovers. A delicious combination of apples, raisins, and cinnamon fills these low-fat turnovers. Great for diabetics and anyone on a low-fat diet.

1 cup chopped, peeled apple or pear
2 tablespoons raisins or snipped apricots (optional)
1 tablespoon granulated sugar
1 teaspoon all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 sheets frozen phyllo dough (17 x 12-inch rectangles), thawed

Icing (optional)
1/4 cup sifted confectioners' sugar
1 teaspoon fat-free milk

You will need non-stick cooking spray, such as Pam

For Filling:
In a small mixing bowl combine apple or pear, raisins or apricots (optional), granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside.

Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth, and removing only one sheet at a time. Using a sharp knife, cut the stack lengthwise into 4 strips.

For each turnover, spoon about 1/4 of the filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling, using the entire strip. Repeat with remaining strips of phyllo and filling. Spray tops with nonstick cooking spray.

To Bake:
Spray a baking sheet with nonstick cooking spray. Place triangles on the baking sheet. Bake in a 350 degree F/180 degree C oven for about 15 minutes or until golden.

For Glaze: (optional)
In a small bowl combine confectioners' sugar and milk. Drizzle over warm turnovers. Serve warm or cool.

Makes 4 turnovers.

Nutritional Information
Nutritional facts per serving (1 turnover)
Calories: 120
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 71mg
Carbohydrates: 26g
Fiber: 1g
Protein: 1g

Source: DianasDesserts.com
Date: September 21, 2002-Recipe revised 1/7/08