Flaky and Tender Pie Crust
by Claire Criscuolo, RN

Makes 8 individual open tarts or turnovers

• 3/4 Cup trans fat free organic shortening
• 1 Cup white whole wheat flour
• 1 Cup unbleached all purpose flour
• 1/4 Teaspoon salt
• ½ Cup low fat yogurt, plain or vanilla,

Divide the shortening into small pieces and set onto a plate. Place in the freezer for a few minutes to chill. Measure the wheat and the white flour, and the salt into the bowl of a food processor fitted with a metal blade. Cover and pulse 2-3 times to combine. Scatter the shortening evenly over the flour mixture. Cover and blend for about 20 seconds or until the mixture resembles coarse meal. Spoon the yogurt evenly over the mixture. Cover and blend for about 45 seconds or until the mixture forms an elongated ball to one side of the processor bowl. Remove the cover and squeezed the dough between your fingers, it should hold together. If it is crumbly, add a tablespoon of cold water, cover and pulse 3-4 times to combine. Line your counter with a one foot length of plastic wrap. Remove the dough from the processor, and set in the middle of the plastic wrap. Knead the dough 3-4 times. Cut the dough in half, then each half into quarters. You will have 8 pieces each about 1/3 cup. Roll the pieces into balls. Place onto a plate, cover with plastic and refrigerate for 10-15 minutes for easy rolling. You can store them for up to three days. When ready to roll the dough, remover from the refrigerator and allow to set at room temperature until the dough is pliable.

Broccoli and Mozzarella Turnovers
by Claire Criscuolo, RN

Makes 4

• 1 Small crown broccoli, chopped salt and pepper
• ½ Cup shredded low fat Mozzarella, about 2 ounces
• 4 Balls of Flaky and Tender Pie Crust, recipe above, at room temperature parchment paper or non stick oil spray

Preheat the over to 400 degrees. Line a cookie sheet with parchment paper or spray with non stick oil spray. Bring a small pot of water to a boil over high heat. When the water reaches a boil, add the chopped fresh broccoli, salt and pepper to taste. Stir to combine. Cook at a high boil for 3-4 minutes until just crisp tender. Drain into a colander set in the sink. Turn into a bowl. Scatter the shredded cheese on top. Toss to coat and to melt the cheese slightly. Taste for seasonings. One at a time, roll out each ball of pie crust in between two sheets of plastic wrap, into a 6-7 inch circle. Place about 1/3 cup of the broccoli mixture onto one side of the circle, leaving about ½ inch of bare crust around the edge. Carefully bring the top of the crust over the filling and pinch the crust to form a turnover. Roll the edges of the dough and either seal using the tines of a fork, or made a decorative edge using your fingers. Using a paring knife, make a few slits on the top of the crust, to allow steam to escape. Place on a parchment paper lined cookie sheet. Continue filling and forming remaining pie crust into the four turnovers. Bake in a preheated oven for about 22 minutes, until light brown. Cool slightly then serve.

Hazelnut, Chocolate, and Banana Turnovers
by Claire Criscuolo, RN

Add a hand-full of fresh raspberries along with the bananas for an added bonus in flavor and antioxidant value. Makes 2

• 2 Balls of Flaky and Tender Pie Crust, recipe above, at room temperature
• 2 Tablespoons trans fat free Hazelnut and Chocolate Spread, found in the gourmet section of supermarkets
• 1 Small ripe banana, sliced
• ½ Teaspoon raw sugar, Sugar in the Raw Parchment paper or non stick oil spray

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or spray with non stick oil spray. One at a time, roll out each ball in between two sheets of plastic wrap, into a 6-7 inch circle. Spoon one tablespoon of the spread onto one side of the rolled crust, then using the back of the spoon or your fingers, spread it over half of the crust, leaving about ½ inch of bare crust from the edge. Arrange half of the sliced bananas over the spread. Carefully bring the top of the crust over the filling, and pinch the crust to form a turnover. Roll the edges to seal the crust or use the tines of a fork to seal the edges. Using a paring knife, cut a few slashes on the top of the crust to allow steam to escape. Sprinkle half of the sugar evenly over the crust. Transfer the turnover to the prepared cookie sheet. Bake in a preheated oven for about 22 minutes until light brown. Cool slightly before serving.

Strawberry and Blueberry Open Tarts
Claire Criscuolo, RN

Makes 2

• 2 Balls of Flaky and Tender Pie Crust, recipe above, at room temperature
• 1/4 Cup strawberry preserves, divided
• 3-4 Tablespoons frozen organic blueberries
• ½ Teaspoon raw sugar, Sugar in the Raw Parchment paper or non stick oil spray
• ½ Cup vanilla low fat yogurt, optional

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or spray with non stick oil spray. One at a time, roll out each ball in between two sheets of plastic wrap, into a 6-7 inch circle. Spoon two tablespoons of strawberry preserves onto the center of the circle, then using the back of the spoon, spread it over the crust, leaving about 1 inch of bare crust all around the edge. Arrange half of the blueberries in the center of the circle, leaving about 1 inch all around the edge bare. Carefully fold up the crust, pleating as you lift, leaving the center 2-3 inches of filling exposed. Sprinkle ½ of the sugar evenly over the crust. Transfer the open tart to the prepared cookie sheet. Bake in a preheated oven for about 22 minutes until light brown. Cool slightly before serving. Serve with yogurt if desired.