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Phyllo pastry stands in for puff pastry with no loss of drama but with a loss of calories. The creamy filling is lightened substantially with nonfat yogurt.
Preheat oven to 400F. Butter 2 cookie sheets lightly, and set aside.
Lay a stack of 6 sheets of phyllo on a work surface. Cut stack in half to form 2 rectangles, each about 9×12 inches. Set 1 piece of phyllo on 1 cookie sheet. Brush lightly with butter, and sprinkle with confectioners’ sugar. Repeat with 5 more pieces of phyllo, buttering and sugaring each one. Make a second stack of phyllo on second cookie sheet, buttering and sugaring as before. Using a pizza cutter or large knife, cut each stack into 12 3×4-inch rectangles. Move rectangles slightly apart from each other on cookie sheet. Place cookie sheets in oven, and reduce temperature to 350F.
Bake until phyllo is golden brown, for about 15 minutes, rotating sheets halfway through to ensure even cooking. Remove pans from oven, and set aside.
Meanwhile, combine strawberries, raspberries and blueberries in a bowl. Add orange juice and sugar, and toss to coat. Let macerate for 10 minutes to bring out flavor.
Combine mascarpone, yogurt, honey and 1/4 cup confectioners’ sugar in a mixing bowl. Using an electric mixer on medium-high speed, beat until smooth and thick, for about 2 minutes.
To assemble, slide one phyllo rectangle onto a dessert plate, and add a spoonful of berries and a spoonful of cream. Top with a second phyllo rectangle. Repeat with more berries and cream. Place a third phyllo rectangle on top. Assemble remaining dessert portion as before. Garnish plates with any remaining berries and cream, and serve.
- Calories 310
- Carbohydrate Content 34 g
- Cholesterol Content 50 mg
- Fat Content 19 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 10 g
- Sodium Content 105 mg
- Sugar Content 22 g