| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Low-, Fat | 8 | Servings | |
INGREDIENTS
| —–COOKING LIGHT; NOV/DEC 1993—– | ||
| 2 | c | Fresh cranberries |
| 1/4 | c | Plus 2 tablespoons firmly Packed brown sugar |
| 2 | tb | Amaretto (almond-flavored Liqueur) |
| 2 | tb | Semisweet chocolate Mini-morsels |
| 1/3 | c | Firmly packed brown sugar |
| 1 | Tub (8-ounce) light process Cream cheese product | |
| 1/2 | ts | Vanilla extract |
| 1 | Egg | |
| 1 | Egg white | |
| Butter-flavored vegetable | ||
| Cooking spray | ||
| 8 | Sheets frozen phyllo pastry; Thawed | |
| 1 | tb | Powdered sugar |
INSTRUCTIONS
Combine first 3 ingredients in a saucepan; stir well. Cook over medium heat 7 minutes or until cranberries pop and mixture thickens; stir frequently. Spoon into a bowl; stir in chocolate. Set aside. Position knife blade in food processor bowl, and add 1/3 cup brown sugar and next 4 ingredients. Process until smooth, and set aside. Coat a 9-inch pieplate with cooking spray. Working with 1 phyllo sheet at a time, coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13- x 8-1/2-inch rectangle. Gently press folded sheet of phyllo into prepared pieplate, allowing ends to extend over edges of pan; coat phyllo with cooking spray. Place another folded sheet of phyllo across first sheet in crisscross design; coat phyllo with cooking spray. Repeat procedure with remaining 6 sheets phyllo. Spoon cream cheese mixture into phyllo crust, spreading evenly. Spoon mounds of cranberry mixture over cream cheese mixture; swirl with a knife for a marbled effect. Crumple edges of phyllo to fit pan and form a rim. Bake at 325 deg for 35 minutes or until phyllo is lightly browned and filling is set. Let cool on a wire rack. Sprinkle with powdered sugar. Yield: 8 servings (serving size: 1 wedge). NUTRITIONAL INFORMATION: CALORIES 250 (31% from fat) / PROTEIN 5.7g / FAT 8.5g (SAT 3.9g, MONO 2.5g, POLY 1.5g) / CARB 38.4g / FIBER 0.3g / CHOL 44mg / IRON 1.2mg / SODIUM 275mg / CALCIUM 63mg Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes Posted to MC-Recipe Digest V1 #718 by "hurlbert@concentric.net" <hurlbert@concentric.net> on Aug 3, 1997
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