can someone please post the blueberry turnover recipe??

[jjf]

i have not received my april issue yet - so i was browsing through the recipes in the grocery store today and i noticed the blueberry turnovers and of course now i have a craving...
i would be so grateful if someone could post the recipe for me. thanks in advance!

jen

[Laura B]

Here you are. These look yummy. I have not made these yet, but several people have posted good reviews.

* Exported from MasterCook *

Blueberry Turnovers

Recipe By :Cooking Light Magazine. April 2001. Page: 134.
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons (1 ounce) 1/3-less fat cream cheese
1 tablespoon butter
1 Dash 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

1. 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.

2. Preheat oven to 400 degrees.

3. 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.

4. 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.

5. Bake at 400 degrees for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack. Yield: 4 servings (serving size: 1 turnover).

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

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 3g Fat (19.5% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[jjf]

thanks so much laura - i can't wait to make them tomorrow night!

jen