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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe, from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, is surprisingly simple. Essentially, it's a phyllo dough turnover with fruit filling. It comes out flaky and delicious. You'd never know it was lowfat. Ingredients:
2 tsp butter |
2 tsp sugar |
3 small bananas, thinly sliced |
2 tsp rum |
1 tsp banana liqueur |
4 sheets phyllo dough |
canola oil |
Directions:
1. Preheat oven to 400°F. In a small pan, melt butter over medium heat. Add sugar and dissolve. Add bananas and cook 1 minute. Add rum and liqueur and cook 1 minute more. Remove from heat. On a work surface lay 1 sheet of phyllo at a time with the narrow end toward you. Lightly spray or brush the sheet with oil. Fold sheet into thirds, lengthwise. Spray again with oil. Spoon 3 tbsp filling onto phyllo strip, about 1 1/2 inches from the bottom and slightly to the left. Fold up a 1 1/2-inch flap to cover filling. Fold lower left corner of phyllo diagonally to the right side of dough to cover filling. Continue folding flag-style until you reach the end of the sheet. Repeat with remaining phyllo sheets and filling. Place turnovers onto a baking sheet lightly coated with oil. Bake 15 minutes or until golden brown. Serve warm.
2. Nutritional analysis per serving: 175 calories, 2 g fat (0.5 g saturated fat), 36 g carbohydrates, 1 g fiber Nutritional analysis provided by Self
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