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 |
T |
Orange juice or water, 2 to |
1 |
c |
Vanilla-flavored yogurt |
2 |
T |
Lowfat milk, 2 to 3 |
2 |
T |
Cocoa powder |
2 |
T |
Confectioners' sugar |
|
|
Mint sprigs, for garnish |
INSTRUCTIONS
3
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 <jfreeman@netusa1.net> on Apr 7, 1997
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