Wednesday, September 30, 2009

Sun Baked Phyllo Fruit Cups

If I were granted the power to declare one food item a free food, something that could be consumed at will with no negative consequences, it would be a toss up between cheese and pie. Yesterday during my foray into the freezer I found a box of phyllo dough that was nearing it's expiration date and was reminded of this low calorie alternative to pie. It works with any type of fruit that normally goes into a pie. Today I used frozen blueberries.

Sun Baked Phyllo Fruit Cups

Six sheets of phyllo dough, defrosted
2 cups frozen blueberries
1/4 cup sugar, divided
1 tbs flour
1 1/2 tsp cinnamon
1 tsp fresh lemon juice

Preheat Sun Oven and spray a six cup cupcake pan with nonstick spray or line with silicone liners.
Toss berries, 3 tbs sugar, flour, cinnamon and lemon juice in a medium bowl. Set aside.
Place on sheet of phyllo dough on work surface (keep remaining sheets of phyllo covered to prevent drying). Lightly spray the phyllo with cooking spray. Cut into four rectangles. Stack rectangles on top of each other. Repeat with remaining phyllo sheets. Carefully press each stack into the greased cupcake pan. Divide blueberry mixture evenly among phyllo lined cups. Cover with the edges of the phyllo dough. Lightly spray fruit cups with cooking spray and sprinkle with remaining sugar.
Bake in Sun Oven until golden brown, about 45 minutes.
 This is a decent pie substitute, but I will never eat fat-free cheese.

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