Easy Summer Fruit Turnovers a la Mode Recipe
The perfect light summer dessert, stuff these easy turnovers with your favorite seasonal fruit and top with Breyers® Original Natural Vanilla Ice Cream.
Calories
400 (8 servings)
Calories from Fat
170 (8 servings)
Total Fat
19g (8 servings)
Saturated Fat
8g (8 servings)
Cholesterol
40mg (8 servings)
Sodium
260mg (8 servings)
Total Carbs
50g (8 servings)
Dietary Fiber
3g (8 servings)
Sugars
28g (8 servings)
Protein
7g (8 servings)
Calcium
10% (8 servings)
Iron
8% (8 servings)
Vitamin C
10% (8 servings)
Vitamin A
10% (8 servings)
- 1 Tbsp. margarine
- 3 cups sliced fresh peaches or frozen peaches, (about 1 lb.)
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- Pinch salt
- 1/2 cup fresh blueberries or frozen blueberries
- 1 Tbsp. fresh lemon juice
- 2 refrigerated pie crusts
- 1 egg, lightly beaten
- 4 cups Breyers® Natural Vanilla Ice Cream
Directions
Print1. Melt margarine in large nonstick skillet over medium heat and cook peaches, stirring occasionally, until golden, about 8 minutes. Combine sugar, cornstarch, cinnamon and salt in small bowl. Add sugar mixture, blueberries and lemon juice to skillet and cook, stirring frequently, until mixture boils and thickens, about 2 minutes. Remove mixture to plate and chill 20 minutes.
2. Preheat oven to 425°. Arrange pie crusts on work surface. Cut each into 4 quarters. Spoon 2 tablespoons fruit mixture in strip down center of each quarter, leaving about 3/4-inch dough around edges. Fold dough over filling and seal edges with fork. Arrange on ungreased baking sheet.
3. Brush tops of turnovers with egg. Cut 1-inch slit in top of each to allow steam to escape during baking.
4. Bake 15 minutes or until golden brown. Cool on wire rack. Serve topped with Breyers® Natural Vanilla Ice Cream.
