Lemon Blueberry Turnovers Directions:
Make the impossible dough by mixing the Greek yogurt, flour, and 2 tablespoons of granulated monkfruit in a bowl. Once mixed, knead for a couple of minutes until smooth. Wrap in parchment and rest in the refrigerator for a few hours.
In the meantime, make the blueberry compote by combining the blueberries, water, and remaining granulated monkfruit in a saucepan over medium heat until it bubbles.
Take off the head. Spoon some of the juice into a little bowl and add a half teaspoon of cornstarch. Stir until incorporated. Pour in the blueberries, stir, and leave to cool.
Once the dough has rested, flour your work surface and the top of the dough. Roll the dough into a thin sheet. You may have to add flour because the dough is sticky.
Once rolled, cut circles (I used a small drinking glass) out of the dough. Transfer the dough circles one at a time to a parchment lined pan. Roll them thinner.
Spoon a teaspoon of blueberry mixture onto each circle. Fold one half over the other and crimp the edges with a fork. Brush with milk. Bake at 350 for 14-16 minutes until the dough begins to brown. Make the glaze by mixing the juice of one lemon with the confectioners Swerve and lemon zest. Drizzle the glaze over the cooked turnovers.
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I await your comments! Enjoy!
