Thursday, February 14, 2008

3 ingredient desserts: Cherry Turnovers

Ok, so I always find a way to sneak in cherry pie filling to my desserts! I {HEART} Cherry Pie filling, so I buy the kind with no sugar added, and its even better for you!
BUT, I did this recipe with the regular stuff, in case you can't find the other kid at the store!
Cherry Turnovers
Grocery List:
1 box refrigerated ready-to-bake pie crusts, at room temperature, unfolded
White from 1 large egg, slightly beaten
1 can cherry pie filling

How to make it:
1. Position racks to divide oven in thirds. Heat oven to 375°F. Coat 2 baking sheets with nonstick spray.

2. Cut each crust in quarters. Brush all edges with egg white. Put 1⁄4 cup cherries slightly to one side of each wedge. Fold other side over filling; seal edges with tines of a fork. Put on baking sheets. Brush with egg white; sprinkle with sugar, if desired. Cut 3 slits in top of each.

3. Bake 20 to 25 minutes or until golden (edges may open a little). Immediately transfer to a wire rack to cool. Serve warm or at room temperature.
*Also GREAT with a little vanilla frozen yogurt or whipped topping!
Nutritional Information:
13g fat
0g fiber
7 WW points

1 comment:

Kim said...

Those look cute! ..and yummy too, and I don't even like pie!