STRAWBERRIES with LEMON CREAM in PHYLLO PASTRY CUPS |
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(Chatelaine) |
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SUPERB WITH STRAWBERRIES, this dessert, adapted from my book to serve eight for this menu, can show off other fruit, too. I often use seasonal treats such as blueberries and mango and even a combination of berries. |
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Yields: 8 servings, 2 tarts each |
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| 4 cups | sliced strawberries |
1 L |
| 6 sheets | phyllo pastry |
6 |
2 tbsp |
butter, melted |
25 mL |
| 1 Tub | ligh spreadable cream cheese |
250 g |
| 1/2 cup | 1% or 2 % plain yogurt |
120 mL
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| 1/4 cup | granulated sugar |
55 g |
| 2 tsp | finely grated lemon rind |
10 mL |
| 1 tbsp | icing sugar |
15 mL |
| Directions: | ||
| 1. Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp cloth to prevent phyllo from drying out. Brush with 1 tsp (5 mL) of the butter. Layer with second and third sheets, brushing each with butter. | ||
| 2. Cut layered phyllo in half lengthwise; cut each half crosswise into 4 even pieces. | ||
| 3. With scissors, round off corners; gently mould into muffin cups. Repeat with remaining phyllo to make 16 cups. | ||
| 4. Bake in 400 F (200 C) oven for 5 minutes or until golden. (Phyllo cups can be stored in airtight container at room temperature for up to 1 week.) | ||
| 5. In small bowl, blend together cream cheese, yogurt, sugar and lemon rind. (Filling can be covered and refrigerated for up to 1 day) | ||
| 6. Divide filling among phyllo cups. Spoon strawberries over filling; sift icing sugar over top. | ||
| Per Serving: about 205 cal, 5 g protein, 10g total fat (5 g sat. fat), 25 g carb, 2 g fibre, 25 mg chol, 48mg sodium | ||
| % Recommended Daily Intake: 4% calcium, 6% iron, 6% vitamin A, 72% vitamin C, 10% folate | ||
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