Directions:
- Preheat oven to 350°.
- Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14–inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2–inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.
- Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.
- Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.
- Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.
- Combine cheeses in a small bowl, stirring well.
- Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.18 Kcal (725 kJ) | ||
| Calories from fat | 46.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 4% | |
| Sodium | 137.9mg | 6% | |
| Potassium | 200.61mg | 4% | |
| Total Carbs | 23.21g | 8% | |
| Sugars | 18.96g | 76% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.03 Kcal (574 kJ) | ||
| Calories from fat | 37.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 8% | |
|---|---|---|---|
| Cholesterol | 8.63mg | 4% | |
| Sodium | 109.11mg | 6% | |
| Potassium | 158.74mg | 4% | |
| Total Carbs | 18.36g | 8% | |
| Sugars | 15g | 76% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 2.56g | 6% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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