Yield: 32 nests
|¾ cup||Granulated sugar|
|1 cup||Boiling water|
|2 tablespoons||Nonfat egg substitute, equivalent to 1/2 egg|
|1½ teaspoon||Grated lemon zest|
|2 tablespoons||Fresh lemon juice|
|6 \N||Filo dough sheets, thawed according to package directions|
|\N \N||Butter-flavored, non-stick cooking spray|
|\N \N||Powdered sugar|
The flaky texture of filo dough combined with a creamy lemon curd filling makes a great-tasting, low-fat dessert. Rather than using butter, spray the sheets of filo dough with butter-flavored, non-stick cooking spray to keep the fat content low. The lemon curd contains almost no fat. Only a small amount of nonfat egg substitute and one teaspoon of butter were added to the filling for flavor.
Combine granulated sugar, cornstarch and salt in medium saucepan.
Stir in boiling water until blended. Heat, stirring constantly, to boiling. Heat and stir until thickened and clear, about 1 minute. Add some hot cornstarch mixture to egg substitute, stirring until blended.
Return all ingredients to saucepan. Heat and stir over low heat until slightly thickened, being careful not to curdle mixture. Stir in butter until melted. Stir in lemon zest and juice. Let cool to room temperature, then chill.
Place one sheet of filo on cutting board. Spray evenly with butter-flavored cooking spray. Repeat layering with second and third sheets of filo dough. Cut stacked sheets into eight strips lengthwise. Cut strips in half crosswise to make 16. Arrange one strip of file sheets into each of 16 mini-muffin cups to form nest shape. Repeat with remaining three sheets filo dough.
Bake at 350'F. 5-7 minutes or until golden brown. Remove to wire rack to cool.
Dust filo cups with powdered sugar. Fill with lemon curd. Makes 32.
Each pastry contains about: 34 calories; 35 milligrams sodium; trace cholesterol; trace fat; 8 grams carbohydrates; 1 gram protein; 0 fiber.