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 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

Apple−Cheddar Popovers

• butter−flavored cooking spray
• 1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
• 1/3 cup shredded 2% sharp cheddar cheese
• 2 large eggs
• 1 cup unbleached all−purpose flour
• 1/4 teaspoon salt
• 1 cup low fat (1%) milk
• 1 tablespoon reduced−fat margarine, melted

Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two−thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan. Makes 8 servings.

Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Almond Biscuits

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp almond essence
• blanched almonds for decoration
• beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

2. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.