Sumptuous Strawberries in Spiced Phyllo - 30g Carbs, 2g Fiber
{This has sugar and honey in it… so consider substituting Splenda and
artificial honey to make it more diabetic friendly… Take care, Gloria}
From: New York City chef Rocco DiSpirito via www.prevention.com
3 cup strawberries (if berries are large, slice into quarters)
1/4 cup honey
2 tsp lemon juice
3/4 tsp ground cinnamon
4 Tbsp confectioners’ sugar
4 sheets phyllo dough
1/4 cup fat-free milk
1/4 cup finely chopped almonds
1. In a bowl, combine the strawberries, honey, lemon juice, and half
of the cinnamon. Fold gently with a spatula. Combine the remaining
cinnamon in a small bowl with the sugar.
2. Preheat the oven to 350 degrees F. Spray 2 3/4"-wide nonstick muffin
tins or 6 individual nonstick molds with cooking spray. On a clean
flat surface, lay out 1 sheet of the phyllo. Using a pastry brush,
brush the sheet with the milk, and sprinkle it with half of the
cinnamon-sugar mixture. Lay the second sheet over the first, and
sprinkle it with the almonds. Lay the third sheet on top, brush it
with the remaining milk, and sprinkle it with the remaining
cinnamon-sugar mixture. Lay the fourth sheet on top. Cut lengthwise
in half, then crosswise to make 6 individual sections.
3. Using a 6"-round plate or upside-down custard cup, cut 6 disks
from the phyllo stack, and mold each disk to fit a cup of the muffin
pan or molds. Bake for 10 minutes, or until the shells are crisp and
golden brown on the sides and bottoms. Remove from the oven, and
allow them to cool completely in the pan.
4. Remove the phyllo cups, and fill each one with 1/2 cup of the
berries. Serve at room temperature.
Makes 6 Servings
Per Serving:
160 Calories, 3g Protein, 30g Carbs, 5g Fat, 0g Sat Fat,
0mg Cholesterol, 2g Fiber, 65mg Sodium