Low Fat Dessert Recipes

Ingredients:

3 medium peaches, peeled -pitted; and coarsely - chopped -or 2 1/4 cups frozen unsweetened - slices -thawed end coarsely chopped
2 tbsp granulated sugar
4 tsp miniature semisweet chocolate piece
1 tbsp all-purpose flour
1 tsp lemon juice
butter-flavor nonstick spray coatin
4 sheets frozen phyllo dough -17xl2-inch rectangles), thawed
2 tsp powdered sugar
fresh raspberries, optional
fresh peach slices, optional

Instructions:

For filling, combine peaches, granulated sugar, chocolate pieces, flour,
and lemon juice in a medium mixing bowl. Toss to mix; set aside.

Spray four 6-ounce custard cups with nonstick coating. Set aside. Spray one
phyllo sheet with nonstick coating. Keep remaining sheets of phyllo
covered with plastic wrap to keep them from drying out. Place another sheet
of phyllo on top of the first sheet, then spray with nonstick coating.
Repeat twice. Cut stack in half lengthwise and then in half crosswise to
form four rectangles.

Using one stack of phyllo, gently ease center of phyllo into bottom and up
sides of one custard cup (Phyllo will hang over edge). Spoon about 1/2 cup
of the peach filling into center. Bring phyllo up over filling, pinching
together to form a ruffled edge. Spray again with nonstick coating. Repeat
with remaining phyllo and filling. Place custard cups in a 15xl0xl-inch
baking pan.

Bake in a 375°F oven for 20 minutes. Cool 5 minutes in custard cups; remove
from cups. Cool slightly or completely. Sift powdered sugar over pastry
tops before serving. If desired, garnish with a few fresh raspberries and
peach slices.

Makes 4 servings.

Nutrition facts per serving: 137 cal., 2 g total fat (0 g sat. fat), 0 mg
cholesterol, 92 mg sodium, 28 g carbohydrate., 1 g dietary fiber, 2 g pro.

Food exchanges: 1/2 fruit, 1 bread.

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



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Preparation Time: 0:00

Servings: 4