| 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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