Low Fat Dessert Recipes

Ingredients:

7 tbsp unsalted butter, divided
6 large peaches, peeled and diced
1 cup blackberries
1/3 cup granulated sugar
3/4 tsp cinnamon
1/2 tsp ground mace
1/2 lemon, juiced
8 sheets phyllo dough, at room temperature
confectioners' sugar

Instructions:

1. Preheat oven to 400°F. Using 1 tablespoon of the butter, generously
grease a 12 1/4-inch casserole dish.

2. In small saucepan, melt 4 tablespoons butter. Set aside.

3. In large non-reactive bowl, toss peaches and blackberries with sugar,
cinnamon, mace and lemon juice. Arrange fruit mixture in casserole. Cut the
remaining 2 tablespoons butter into thin chips; dot over fruit.

4. Lay phyllo flat on a countertop and cover with a damp kitchen towel.
Transfer 1 sheet of phyllo to a work surface; brush it generously with the
melted butter. Gently pick up the buttered dough; loosely crumple it into a
ball about 4 inches in diameter. Place the crumpled phyllo on top of the
fruit. Repeat with the remaining phyllo, leaving some space between
crumples for the juices to bubble up as the fruit cooks.

5. Bake 10 minutes. Reduce oven temperature to 325°F, bake 20 minutes
longer, or until edges of the phyllo are light brown. Sprinkle generously
with confectioners' sugar. Raise oven temperature to 400° and bake until
sugar melts to a glaze, about 8 to 10 minutes.

6. Let crumple stand up to 1 hour. Serve while still warm; the phyllo will
get soggy if the crumple stands too long.

Makes 8 servings. Preparation time: About 20 minutes. Baking time: About 38
to 40 minutes.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 1