I found this recipe a while ago on Cooking Light’s website and it looked soooo delicious! I’ve been out-of-town for the past two weeks and while I was on vacation so was my healthy eating habits. I am going to try to post healthy alternatives this week because I need a jump-start and delicious (but healthy) food will definitely be the key! Once I make this recipe I will let you know how it turns out, but it looks like a promising Memorial Day dessert. Enjoy!
- 1/2 cup all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp (1 ounce) 1/3-less-fat cream cheese
- 1 Tbsp butter
- Dash of salt
- 1 Tbsp ice water
- 2/3 cup blueberries
- 1 1/2 Tbsp 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 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.
Pre-heat 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 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.
Bake at 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack (blueberries will leak out of turnover).