Raspberry Phyllo Squares Recipe Video
Ingredients
| Phyllo pastry sheets | 2 , thawed | |
| Unsalted butter | 2 Teaspoon, churn | |
| Dried bean/Pie weight | 6 Tablespoon | |
| Nonfat sour cream | 1⁄4 Cup (4 tbs) | |
| 35% whipped cream | 1⁄4 Cup (4 tbs) | |
| Icing sugar | 1 Tablespoon | |
| Raspberries | 1⁄2 Cup (8 tbs) (fresh or frozen) |
Nutrition Facts
Serving size
Calories 95 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 6.9 mg2.3%
Sodium 52.4 mg2.2%
Total Carbohydrates 18 g6.1%
Dietary Fiber 6.7 g26.9%
Sugars 4.4 g
Protein 4 g8.7%
Vitamin A 2.1% Vitamin C 5.5%
Calcium 4.1% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 400°F (200°C).
MAKING
2. Cut thawed phyllo pastry sheets in half width-wise.
3. Melt unsalted butter sticks.
4. Brush each piece of phyllo with melted butter and layer into a single stack.
5. Cut stack into 6 smaller, equally sized stacks (approx. 4 × 4 in./10 × 10 cm each) and transfer to a rimmed baking sheet.
6. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min.
7. Cool and remove weights.
8. In the meantime, beat together 35% whipping cream, fat-free sour cream and icing sugar with a whisk or mixer(stand or hand-held) until thickened.
SERVING
9. Spread cream mixture on cooled phyllo stacks, arrange 2 cups fresh raspberries overtop and dust with 1 tbsp icing sugar.
Chef
