Chocolate-Cherry Phylio Triangles
|3/4||cup semisweet chocolate pieces|
|3/4||cup canned pitted tart cherries, drained|
|1/2||cup plus 2 tablespoons Sugar In The Raw®, divided|
|1/3||cup chopped walnuts, toasted|
|9||sheets phyllo pastry, defrosted|
|Butter-flavored cooking spray|
Tip: Work quickly and keep phyllo covered with a damp towel while assembling pastries.
Preheat oven to 350°.
In a medium bowl, combine chocolate pieces, cherries, ½ cup Sugar In The Raw® and walnuts. Set aside.
Lay one phyllo sheet flat on work surface; spray lightly with butter-flavored cooking spray. Place a second phyllo sheet over the buttered sheet; spray with cooking spray. Repeat with a third phyllo sheet and a light coating of cooking spray.
Cut the phyllo into four 4-inch wide strips. Place a heaping tablespoon of the chocolate-cherry filling 2-inches from the end of the strip. Diagonally fold the end of the pastry over the filling to make a 3-inch triangle. Continue folding like a flag. Place seam-side down on an ungreased baking sheet. Repeat filling and folding remaining 3 pastry strips. Sprinkle triangles with 2 tablespoons of Sugar In The Raw®.
Bake 10 minutes until golden brown. Serve warm.
Per Serving (1 triangle): 130 calories, 2 g protein, 23 g carbohydrate, 4 g fat, 0 mg cholesterol, 70 mg sodium.