| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | Sheets phyllo dough | |
| 2 | c | Assorted fresh berries, halved or quartered if large |
| 2 | tb | Orange juice or water, (2 to 3) |
| 1 | c | Vanilla-flavored yogurt |
| 2 | tb | Lowfat milk, (2 to 3) |
| 2 | tb | Cocoa powder |
| 2 | tb | Confectioners' sugar |
| Mint sprigs, for garnish |
INSTRUCTIONS
Preheat oven to 350 degrees F. Cut stack of phyllo sheets into 12 even squares, approximately 3 1/2- x 3 1/2-inches. Press 3 squares of phyllo into each hole of a mini muffin tin to form baskets. Bake for 8 minutes or until just golden. Transfer to a rack and cool completely. In a blender combine 1 cup of the berries with the orange juice and blend until smooth, adding additional juice or water to achieve desired consistency. Pass the puree through a sieve to remove seeds and reserve. In a small bowl stir together yogurt and milk until smooth. Using a fine sieve or shaker dust each phyllo basket with cocoa powder and confectioners' sugar. Drizzle berry puree and yogurt on serving plates in a decorative fashion. Fill each basket with assorted berries and arrange 3 baskets on each plate. Garnish with mint and serve immediately. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8857 Posted to MC-Recipe Digest V1 #557 by Angele Freeman <[email protected]> on Apr 7, 1997
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