INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Exercise daily — walk with the Lord.”