Crust:
1/2 C. all-purpose flour
2 T. sugar
2 T. (1 oz.) 1/3-less-fat cream cheese
1 T. butter
Dash of salt
1 T. ice water

Filling:
2/3 C. blueberries
1 1/2 T. sugar
1 tsp. cornstarch
1 tsp. grated lemon rind
1 tsp. fresh lemon juice
1 large egg white, lightly beaten
Cooking spray
1 tsp. sugar, divided

To prepare crust, lightly spoon flour into a dry measuring C.; level with a knife. Place flour, 2 T. 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 T. 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 tsp. 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.

Yield: 4 servings
Serving size: 1 turnover

Calories: 177
Fat: 5.8g
Fiber: 1.1g