Yield
Makes 12 Servings

Ingredients

• 2 T. orange juice
• ½ vanilla bean, cut in half horizontally & seeds scraped out
• 1 apple, peeled, cored, & diced
• 1 pear, peeled, cored, & diced
• ¼ C. pineapple, diced
• 1 t. raisins
• 1 t. mixed orange & lemon zest
• ½ t. fresh ginger, minced
• Pinch of clove
• Pinch of aniseed
• Pinch of cinnamon

For the dough

• 1/3 C. evaporated raw cane sugar
• 6 T. low-fat cream cheese
• 1 large egg
• 2 large egg whites
• 1 t. baking soda
• ¼ C. fat-free milk
• 2 ½ C. unbleached flour

For assembly

• 1 large egg, lightly beaten
• Powdered sugar

Instructions

Filling
In a large sauté pan heat the orange juice and vanilla bean and seeds to a low boil. Add the remaining ingredients except for the mint and sauté until the apples and pears are tender, approximately 15 minutes. Refrigerate until chilled.

Dough
Beat the sugar and cream cheese until soft. Slowly add in egg and egg whites, scraping down the sides of the bowl after each addition. Dissolve the baking soda in warm milk. Place flour in a large bowl or on a cutting board. Make a well in the center of the flour and place egg mixture and milk into the center. Stir the center ingredients with a fork, then begin drawing the flour starting with the inside walls of the well into the center until all of the flour has been incorporated. The dough will form into a moist rough ball.
Lightly flour a work surface and roll out the dough to 1/8 inch thickness. Cut out 3 inch circles and place 1 teaspoon of the filling onto the center of each circle. Fold the circles in half and seal edges with the tines of a
fork. Place tortelli on a baking sheet lined with parchment and sprayed with a non-stick spray. Brush each tortelli with the lightly beaten egg and bake at 350F for 15-20 minutes or until golden brown. Cool and dust with powdered sugar.

Nutritional Information
Per serving

• Calories 200
• Protein 6g
• Total Fat 4g
• Saturated Fat 2.5g
• Carbohydrates 35g
• Dietary Fiber 1g
• Cholesterol 25mg
• Sodium 210mg