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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Ooooh, so yummy and good for you! From Prevention magazine. Ingredients:
1 1/2 cups nonfat cottage cheese |
2 tablespoons honey |
1 teaspoon vanilla |
4 cups nonfat yogurt, to make 1 1/2 cups cheese (see note) |
4 sheets phyllo dough |
1 star fruit, thinly sliced (you could substitute pineapple, kiwi, or other fruit) |
1 mango, peeled and cut into thin wedges |
1 papaya, peeled and cut into thin wedges (you could substitute other fresh fruit in season) |
2 tablespoons all fruit apricot preserves (or other fruit) |
Directions:
1. Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
2. Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
3. In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
4. Transfer to a medium bowl.
5. Fold in the yogurt cheese.
6. Cover and refrigerate.
7. To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
8. Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
9. Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
10. Coat the top with no-stick spray.
11. Repeat with the remaining 3 sheets, spraying each.
12. Bake at 375*F.
13. for 5 to 7 minutes, or until golden brown.
14. Let cool.
15. Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
16. Arrange the star fruit, mangoes and papaya on the surface.
17. Melt the preserves in a smanll saucepan.
18. Brush over the fruits to glaze them.
19. Enjoy!
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