Blueberry Turnovers

The perfect picnic dessert: no fuss, no mess, no utensils required. These are great hot or cold.

Yield: 4 servings (serving size: 1 turnover)

Ingredients

• Crust:
• 1/2  cup  all-purpose flour
• 2  tablespoons  sugar
• 2  tablespoons  (1 ounce) 1/3-less-fat cream cheese
• 1  tablespoon  butter
• Dash of salt
• 1  tablespoon  ice water
• 
  Filling:
• 2/3  cup  blueberries
• 1 1/2  tablespoons  sugar
• 1  teaspoon  cornstarch
• 1  teaspoon  grated lemon rind
• 1  teaspoon  fresh lemon juice
• 1  large egg white, lightly beaten
• Cooking spray
• 1  teaspoon  sugar, divided

Preparation

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 400°.

Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place dough in freezer for 5 minutes or until the plastic wrap can be easily removed.

To prepare filling, combine blueberries 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 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack.

Note: Expect the blueberries to ooze out of the crust a little during baking.

Nutritional Information

Calories:

177 (29% from fat)

Fat:

5.8g (sat 3g,mono 1.6g,poly 0.8g)

Protein:

3.4g

Carbohydrate:

28.4g

Fiber:

1.1g

Cholesterol:

13mg

Iron:

0.8mg

Sodium:

108mg

Calcium:

11mg