Apple-Cherry Pie Pockets
PER SERVING (1 Pie Pocket): 116 calories, 0.5g fat, 183mg sodium, 26g
carbs, 1.5g fiber, 11g sugars, 2.5g protein, POINTS® value 2*, MAKES 4 SERVINGS

Ingredients:
1 cup peeled and chopped apples
1 cup pitted dark sweet cherries, fresh or thawed from frozen
4 large square egg roll wrappers
1 tbsp. Splenda No Calorie Sweetener
1 tbsp. granulated sugar
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
2 drops almond extract
16 sprays I Can't Believe It's Not Butter! Spray

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 with 4 sprays of butter. Transfer to the baking sheet. Repeat this process with remaining ingredients. Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to
cool for 5 minutes.