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Ingredientes
- 6 sht frzn phyllo dough, thawed
- Â Â Vegetable cooking spray
- 1 pt Mulberries
- 2 Tbsp. Sugar, to taste
- 1 c. Cold Whip Lite(TM), thawed
- 6 ounce Lowfat lemon yogurt
- Â Â Mint leaves, optional
Direcciones
- Oven: 400F/200C 1/) Cut each sheet of phyllo crosswise into 4 pcs. Coat 1 piece lightly with cooking spray; place in large custard c.. Coat remaining pcs and layer, alternating corners. Line 6 custard c. in this manner. 2/) Place the c. on a cookie sheet. Bake about 15 min or possibly till golden brown. Let cold to room temperature. 3/) Meanwhile, combine mulberries and sugar in small bowl; let stand 15 min. 4/) Combine whipped topping and yogurt in medium bowl. Reserve 1/2 c. mulberries for garnish; gently stir remaining berries into whipping topping mix. Spoon into cooled pastry c.. Top with reserved mulberries. Garnish with mint.
- Try yogurt with apricot, peach, raspbery. . . Mulberries are a great source of dietary fiber.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 17 | 19% |
| Total Fat 1.9g | 2% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 31mg | 1% |
| Potassium 158mg | 5% |
| Total Carbs 16.4g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.59g | 10% |
| Protein 2.25g | 4% |
