Mini-phyllo baskets with fresh berries and two sauces
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sheets phyllo dough | |
| 2 | cups | Assorted fresh berries, halved or quartered if large |
| 2 | tablespoons | Orange juice or water, (2 to 3) |
| 1 | cup | Vanilla-flavored yogurt |
| 2 | tablespoons | Lowfat milk, (2 to 3) |
| 2 | tablespoons | Cocoa powder |
| 2 | tablespoons | Confectioners' sugar |
| Mint sprigs, for garnish | ||
Directions
Preheat oven to 350 degrees F.
Cut stack of phyllo sheets into 12 even squares, approximately 3½- x 3 ½-inches. Press 3 squares of phyllo into each hole of a mini muffin tin to form baskets. Bake for 8 minutes or until just golden. Transfer to a rack and cool completely.
In a blender combine 1 cup of the berries with the orange juice and blend until smooth, adding additional juice or water to achieve desired consistency. Pass the puree through a sieve to remove seeds and reserve. In a small bowl stir together yogurt and milk until smooth.
Using a fine sieve or shaker dust each phyllo basket with cocoa powder and confectioners' sugar. Drizzle berry puree and yogurt on serving plates in a decorative fashion. Fill each basket with assorted berries and arrange 3 baskets on each plate. Garnish with mint and serve immediately.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8857 Posted to MC-Recipe Digest V1 #557 by Angele Freeman <jfreeman@...> on Apr 7, 1997