Name: Honey Phyllo Ice Cream Cups
Ingredients: Nonstick vegetable oil spray; 9 tb Unsalted butter; (1/2 stick plus 1; ; tablespoon); 3 tb Honey; 5 Sheets fresh phyllo pastry or frozen; thawed (each about; ; 12x18 inches); 1/3 c Honey; 2 tb Fresh lemon juice; 1 1/2 pt Vanilla; strawberry or peach; ; ice cream or frozen; ; yogurt (about); Assorted berries or thinly sliced peaches

Fasting can be an expression of finding your greatest pleasure and enjoyment in life from God. That's the case when disciplining yourself to fast means that you love God more than food, that seeking Him is more important to you than eating. This honors God and is a means of worshiping Him as God. It means that you stomach isn't your god as it is with some (Philippians 3:19). Instead it is God's servant, and fasting proves it because you're willing to sublimate its desires to those of the Spirit.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		July 1995	1	servings

INGREDIENTS

		Nonstick vegetable oil spray
9	tb	Unsalted butter; (1/2 stick plus 1
		; tablespoon)
3	tb	Honey
5		Sheets fresh phyllo pastry or frozen; thawed (each about
		; 12×18 inches)
1/3	c	Honey
2	tb	Fresh lemon juice
1 1/2	pt	Vanilla; strawberry or peach
		; ice cream or frozen
		; yogurt (about)
		Assorted berries or thinly sliced peaches

INSTRUCTIONS

CUPS
TOPPING
For Cups:
Preheat oven to 375F. Spray 2 heavy large baking sheets with nonstick
vegetable oil spray. Arrange three 3/4-cup ramekins or custard cups upside
down on each sheet, spacing evenly. Spray outside of ramekins with
vegetable oil spray.
Stir butter and honey in small saucepan over low heat just until butter
melts and mixture is smooth. Place 1 phyllo sheet on work surface (cover
remainder with plastic and dampen towel). Brush butter mixture over sheet.
Cut sheet into six 6-inch squares. Stack 5 squares, with points of each
going in different directions (reserve 1 square for next cup). Lift stack;
place stack, buttered side down, on 1 ramekin. press stack firmly, molding
to ramekin. repeat buttering, cutting, stacking and shaping with remaining
phyllo, using 5 squares for each stack and making a total of 6 cups. Brush
outside of phyllo with butter mixture.
Bake until phyllo is brown and crisp, about 14 minutes. Immediately run
spatula under edges of phyllo to loosen. Transfer baking sheets to racks;
cool 10 minutes. Slide spatula under phyllo and ramekins and lift from
baking sheet. Remove phyllo from ramekins and place upright on baking
sheets; cool completely. (Can be prepared 3 hours ahead. Let stand at room
temperature.)
For Topping:
Whisk honey and lemon juice in small bowl to blend.
Place phyllo cups on plates. Place 1 scoop ice cream in each. Spoon fruit
around ice cream. Drizzle with topping.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 3261 Calories (kcal); 103g Total Fat; (41% calories from fat);
2g Protein; 328g Carbohydrate; 279mg Cholesterol; 21mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat;
9 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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