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Ingredientes
- 4 sht phyllo dough
- 1/4 c. Melted butter
- 1/4 c. Sugar
- 1/3 c. Heavy cream
- 1/3 c. Lowfat sour cream
- 2 Tbsp. Sugar
- 1/4 tsp Vanilla
- 1/4 c. Pistachio nuts - toasted, minced
- Â Â Raspberries and chocolate sauce for garnish
Direcciones
- Directions: Phyllo C. - Place 1 sheet of phyllo on a work surface and brush with melted butter. Sprinkle with sugar. Cover with a second sheet of phyllo. Brush with melted butter and sprinkle with sugar. Repeat till the four sheets are used. Cut the layered stack into 12 equal squares. Place 2 squares into each c. of a large muffin pan, slightly overlapping the phyllo to create a c.. Bake at 350 degrees for 10-15 min till golden brown.
- Pistachio Cream - Beat together the heavy cream, lowfat sour cream, sugar, and vanilla with an electric mixer till almost stiff. Stir in the pistachios.
- To serve, fill each phyllo c. with the cream and top with raspberries and chocolate sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 1224 | |
| Calories from Fat 802 | 66% |
| Total Fat 90.9g | 114% |
| Saturated Fat 49.07g | 196% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 515mg | 21% |
| Potassium 535mg | 15% |
| Total Carbs 100.23g | 27% |
| Dietary Fiber 3.9g | 13% |
| Sugars 90.29g | 60% |
| Protein 10.15g | 16% |
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