Raspberries and Blackberries in Phyllo Tulips
(makes 12 servings)
| butter-flavored cooking spray |
| 6 | 12- X 17-inch (35 X 46 cm) sheets of phyllo, at room temperature |
| 3 | cups (450 g) fresh raspberries |
| 3 | cups (450 g) fresh blackberries |
| 2 | tablespoons (30 ml) balsamic vinegar |
| 3/4 | cup (112 g) frozen fat-free, sugar-free vanilla frozen yogurt |
- Preheat oven to 375°F (190°C, Gas Mark 5). Coat two 6-cup standard muffin tins with cooking spray.
- Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with a short side toward you. With a sharp knife, trim off and discard 5 inches (10 cm) from the top of each phyllo sheet, leaving four 12-inch (30 cm) squares. Cut each square into quarters.
- Coat 1 quarter with cooking spray. Coat a second quarter with cooking spray and rotate it 45%, placing it on top of first quarter to make an 8-pointed star. Carefully lift both quarters off work surface and press into a section of the prepared muffin tin to form a tulip shape. Repeat until 12 tulips have been formed.
- Bake for 8 to 10 minutes, until crisp and golden. Carefully transfer tulips from the muffin cups (they will be brittle -- so be very gentle) and cool on a wire rack.
- When ready to serve, toss the raspberries and blackberries with the balsamic vinegar. Place a tulip on a dessert plate and carefully fill with 1/2 cup (75 g) of the berry mixture. Drizzle each with some of the juices that have accumulated. Using a 1-tablespoon (15 ml) scoop, top each serving with a scoop of frozen yogurt. Serve at once.
| Per serving: | 75 calories (10% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 16 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 53 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 bread/starch, 1/2 fruit) |
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