![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2002\/07\/BLUEBERRY-TURNOVERS.png\")
Crust:\n1\/2 C. all-purpose flour
\n2 T. sugar
\n2 T. (1 oz.) 1\/3-less-fat cream cheese
\n1 T. butter
\nDash of salt
\n1 T. ice water<\/p>\n
Crust:
\n1\/2 C. all-purpose flour
\n2 T. sugar
\n2 T. (1 oz.) 1\/3-less-fat cream cheese
\n1 T. butter
\nDash of salt
\n1 T. ice water<\/p>\n
Filling:
\n2\/3 C. blueberries
\n1 1\/2 T. sugar
\n1 tsp. cornstarch
\n1 tsp. grated lemon rind
\n1 tsp. fresh lemon juice
\n1 large egg white, lightly beaten
\nCooking spray
\n1 tsp. sugar, divided<\/p>\n
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\u00b0. 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\u00b0 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 turnover<\/p>\n
Calories: 177
\nFat: 5.8g
\nFiber: 1.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n