butter-flavored cooking spray
1 (15 oz can) apricot halves in lite syrup, drained, sliced, patted dry
2 tbsp. mini chocolate chips
1/8 tsp. cinnamon
4 (17" x 12") sheets phyllo dough, thawed
1 whole sheet low-fat honey graham cracker, crushed
1 egg white beaten
2 tbsp. confectioners' sugar

Preheat oven to 375°F.

Coat a large jellyroll pan with cooking spray.

In bowl, combine apricots, chocolate chips, and cinnamon, reserve. Lightly coat 1 sheet phyllo with cooking spray. Sprinkle with 2 approximately teaspoons of cracker crumbs. Top with 2 phyllo sheets, coating each with cooking spray and sprinkling each 2 with 2 teaspoons crumbs. Top with remaining phyllo sheet, coat with cooking spray. Cut into 4 rectangles.

Place 1/4 cup apricot mix near 1 corner of each rectangle. Top each with 1/2 teaspoon crumbs. Brush phyllo edges with small amount of egg white. Lifting corner with apricot mix, fold in half to create triangle. Press edges to seal. Fold again. Press phyllo overhang against turnover to seal. Cut small slit in center of each, place on pan. Spray turnovers with cooking spray.

Bake in preheated oven for 8 minutes or until golden brown. Cool 5 minutes.

In a small bowl, combine confectioners' sugar with 1/2 teaspoon water, drizzle over turnovers.

Calorie; 159 per turnover. Fat; 3 grams. Saturated fat; 1 gram.

Submitted by: Sherry Monfils