Light Cherry-Cheese Turnovers

1 (8 ounce) package fat free (or reduced fat cream cheese), at room temperature

1 cup low-fat (or fat free) cottage cheese

1/4 cup sugar

1 teaspoon vanilla

1 can (about 16.5 ounces) dark sweet pitted cherries, rinsed and drained

8 sheets frozen phyllo dough, thawed

1 cup whole wheat bread crumbs

1 teaspoon ground cinnamon

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Preheat the oven to 350 degrees and spray a baking sheet with nonstick cooking spray; set aside.

Combine the cream cheese, cottage cheese, sugar and vanilla in medium bowl. Beat with an electric mixer at medium speed until well blended, then gently fold in the cherries.

Spray 1 phyllo dough sheet at a time with cooking spray; fold the sheet lengthwise in half to form a rectangle. Sprinkle the rectangle with 2 tablespoons of the bread bread crumbs, and drop 1/3-cupful of the cherry-cheese mixture onto the upper left corner of the sheet. Fold the right corner over the mixture to form a large triangle. Continue folding the turnover (like you would a flag) ending as a “layered triangle”. Repeat above steps with the remaining phyllo sheets and filling ingredients.

Place the turnovers on the prepared baking sheet and sprinkle tops of the turnovers lightly with cinnamon. Bake for 12 to 15 minutes (or until turnovers are lightly crisp and golden brown).

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Makes 8 turnovers. Per turnover: 158 Calories, 3 g total fat, less than 1.5 g saturated fat, 0 g trans fat,24 g carbohydrates, 3 g fiber, 4 g added sugar, 8 g protein, 214 mg sodium, 11 mg cholesterol