SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.1
  • Total Fat: 0.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 136.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Hungry Girl Apple-Cherry Pie Pockets calories by ingredient
Report Inappropriate Recipe

Hungry Girl Apple-Cherry Pie Pockets

Submitted by: SHELBSYD
Hungry Girl Apple-Cherry Pie Pockets

Introduction

This tastes so good and is so easy to make! Never used egg roll wraps before but there so easy! Looking for a light treat and you don't want the calories, you so have to make this!! Reminds me of the old McDonald Apple Pies. This tastes so good and is so easy to make! Never used egg roll wraps before but there so easy! Looking for a light treat and you don't want the calories, you so have to make this!! Reminds me of the old McDonald Apple Pies.
Number of Servings: 6

Ingredients

    1 cup peeled and chopped apples (any sweet -- not tart -- variety)
    1 cup pitted dark sweet cherries, fresh or thawed from frozen
    6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
    1 tbsp. Splenda No Calorie Sweetener (granulated)
    1 tbsp. granulated sugar
    1/2 tbsp. cornstarch
    1/2 tbsp. lemon juice
    1/4 tsp. cinnamon
    1/8 tsp. ground nutmeg (I used Pumpkin Pie Spice)
    2 drops almond extract
    16 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions

Preheat oven to 350 degrees.

Combine apples and cherries in a medium bowl. Add lemon juice and almond extract and mix well. Set aside.

In a small dish, combine Splenda, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well. Add to fruit mixture and stir to coat. Set aside.

Prepare a baking sheet by lining it with foil and/or spraying it with nonstick spray. Set that aside as well.

On a flat dry surface, lay out two egg roll wrappers.

Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.)

Starting about 1/2 inch from the bottom, place one-fourth of the fruit mixture along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.

Spray the top of each pocket 4 times with butter spray. Transfer to the baking sheet. Repeat this process with remaining wrappers and fruit mixture.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!


Serving Size: 6 Pockets

Number of Servings: 6

Recipe submitted by SparkPeople user SHELBSYD.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I made these yesturday... sooo good. I have use 2 tbs sp of brown sugar instead of splenda. And 1 tb spoon of whole weat flour instead of cornstarch. Very good recipie!!! - 5/17/11

    Was this review helpful?   yes  No