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Chocolate-Raspberry Turnovers

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24 sheets fillo dough, thawed if frozen
12 miniature milk chocolate bars
½ pint fresh raspberries
Butter flavored cooking spray
2 tablespoons powdered sugar

1. Preheat oven to 375 degrees. Unfold fillo and cover with plastic wrap or damp cloth to prevent drying.
2. Remove 2 sheets of fillo; lightly coat with nonstick spray and fold in thirds lengthwise. Place 1 piece of chocolate about ½ inch from bottom end of strip; top with 1 raspberry.
3. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet and spray lightly with nonstick spray. Repeat with remaining ingredients to make 12 turnovers.
4. Bake 10 - 12 minutes until golden brown. Remove to a wire rack to cool. Dust with powdered sugar and drizzle with additional melted chocolate if desired. Serve warm or at room temperature. Garnish with remaining raspberries.

Yield: 12 servings, 1 turnover each

Nutrition information per serving: 170 calories, 27g carbohydrate, 3.4g protein, 4.9g fat, 1.9g saturated fat, 1mg cholesterol, 1.6g dietary fiber, 190mg sodium

Exchanges per serving: 1 ½ starch, 1 fat

Source: Adapted recipe by Jennifer Parham, RD, LD St. John Medical Center

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