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Hawaii Foods - Nutrition with aloha College of Tropical Agriculture and Human Resources Cancer Center
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Creamy Phyllo Fruit Tower
Creamy Phyllo Fruit Tower Enlarge Image

Ingredients:

  • 4 sheets Fillo (phyllo) dough, Athens brand
  • 2 Tbsp Margarine
  • 1 Tbsp Raw cane sugar


  • Cream:

  • 1-1/2 cup Non-fat cottage cheese
  • 1/2 cup Low-fat cream cheese
  • 1 cup Low-fat yogurt
  • 1 tsp Lemon zest
  • 2 Tbsp Lemon juice
  • 1 tsp Vanilla
  • 1 tsp Lemon flavor (optional)
  • 3 Tbsp Honey or agave nectar
  • 1/8 tsp Guar gum (optional)




  • 2 cups Fresh fruit of choice


Directions:

  1. Cut phyllo sheets into strips and then rectangles or squares 3 to 4 inches in length. Stack 3 high, brushing lightly with melted margarine and a bit of sugar between layers. (Allow three of these layers per person; for 4 people = 12 stacks of 3 layers) Place on non-stick or parchment layered baking sheet and bake at 350 degrees for about 10 minutes or until lightly browned and crisp. Allow to cool, then store in airtight container for up to 3 days
  2. Combine all cream ingredients in a blender or food processor and blend until smooth. Adjust flavors to taste. If desired, organic margarine ( Earth Balance) and raw cane sugar (Turbinado) can be used for this recipe.
  3. Cut up fruit and set aside in bowl.
  4. When ready to serve, place 1 layer of phyllo on serving plate and top w/ spoonful of creamy filling. Top with fruit . Add another phyllo layer, creamy filling and fruit. Repeat one more time. Serve immediately.


Recipe makes : 4 servings
Serving size : 1 Piece
Calories (kcal): 365
Protein (g): 18
Carbohydrate (g): 48
Total Dietary Fiber (g): 2
Total Fat (g): 11
Saturated Fat (g): 5
Monounsaturated Fat (g): 4
Polyunsaturated Fat (g): 2
Cholesterol (mg): 24
Vitamin A (RE): 161
Vitamin E (alpha-TE): 1
Vitamin C (mg): 37
Thiamin (mg): 0
Riboflavin (mg): 0
Niacin (mg): 2
Folate (mcg): 87
Vitamin B-6 (mg): 0
Vitamin B-12 (mcg): 1
Calcium (mg): 181
Iron (mg): 2
Magnesium (mg): 28
Phosphorus (mg): 222
Zinc (mg): 1
Potassium (mg): 405
Sodium (mg): 296


Source: A Dash of Aloha Cookbook, Kapi'olani Community College, University of Hawai'i, 2007