| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1 | lg | Egg white |
| 1 | pn | Salt |
| 4 | Phyllo sheets | |
| 2 | tb | Margarine or butter, melted |
| 1/3 | c | Plus 1 tablespoon sugar |
| 1/2 | c | Sliced natural almonds |
| 1 | pt | Strawberries |
| 3/4 | c | Heavy or whipping cream |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
1. Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and salt with 1 teaspoon water; set aside. 2. Place 1 phyllo sheet on work surface; brush with melted margarine or butter and sprinkle with 1 rounded tablespoon sugar. Top with a second phyllo sheet; brush with margarine and sprinkle with 1 rounded tablespoon sugar. Repeat layering with phyllo, ma 3. Cut phyllo stack lengthwise into 3 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half to make 24 triangles in all. Place triangles on ungreased large cookie sheet; sprinkle with almonds and 1 rounded tablespoon sug 4. Bake phyllo triangles 10 minutes or until golden; transfer to wire racks to cool. 5. Just before serving, hull and thinly slice strawberries. In small bowl, with mixer at medium speed, beat cream with vanilla and remaining 1 tablespoon sugar until stiff peaks form. 6. To assemble, place 1 phyllo triangle in center of each of 8 dessert plates. Top each with about 1 tablespoon whipped cream and about 1 rounded tablespoon sliced strawberries. Place a second phyllo triangle on top of each, rotating it so that points of Each serving: About 220 calories, 4 g protein, 19 g carbohydrate, 15 g total fat (6 g saturated), 31 mg cholesterol, 115 mg sodium. Posted to MM-Recipes Digest V4 #13 by valerie@nbnet.nb.ca (valerie) on Apr 08, 1999
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