| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Dessert, Fruit, Lowfat | 4 | Servings |
INGREDIENTS
| 1 | Apple, diced | |
| 20 | Cranberries, fresh or thawed | |
| 4 | T | Sugar |
| 8 | T | Orange juice |
| 1 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 2 | t | Cornstarch mixed with |
| 1 1/2 | t | Water |
| 4 | Phyllo sheets, thawed | |
| 12"x17" | ||
| Nonstick cooking spray | ||
| 1 | T | Lowfat plain yogurt |
| 2 | Vanilla extract | |
| 1/4 | t | Honey |
INSTRUCTIONS
ADVANCE PREP: Saute the first 4 ingredients in a medium saute pan over medium heat until the fruit softens slightly. Stir in the spices and cornstarch/water mix, cool and reserve. Cut phyllo dough into 16 5-inch squares (you'll have some left over). Make 4 stacks of 4 squares each, coating each layer with nonstick cooking spray before placing another on top. Spoon 11/2 heaping tablespoons of the apple mixture in the center of each stack; fold each in half from corner to corner to form a triangle. Refrigerate the turnovers for 30 minutes. BAKE: Preheat oven to 375F. Place turnovers on a cookie sheet coated with nonstick cooking spray, then spray tops of turnovers. Bake for 15 minutes. Let cool. Store in an airtight container. SAUCE: Combine all ingredients for Vanilla Yogurt Sauce in an airtight container. Refrigerate until needed. TO SERVE: Place turnovers on serving plates and drizzle with Vanilla Yogurt Sauce. Optional: warm the turnovers in a toaster oven then drizzle with sauce and serve. Per serving: 191 calories, 10 percent fat (2.1 grams), 84 percent carbohydrate, 6 percent protein. >from http://www.fitnessonline.com/shapecooks/ (1998) Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997). >edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-carb: Overnight in the Mountains. Includes Make-ahead instructions. Recipe by: SHAPE Cooks 1998 Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 93.2mg
Potassium: 154.2mg
Carbohydrates: 37.6g
Fiber: 2.5g
Sugar: 22.8g
Protein: 1.8g