| 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 <jfreeman@netusa1.net> on Apr 7, 1997
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