Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
12 Sheets frozen, thawed phyllo
-pastry
Butter flavor vegetable
-cooking spray
1 1/2 lb Peaches, peeled, pitted,
-sliced
1/4 lb Plums, pitted, sliced Fruit
-Sauce (recipe follows)
FRUIT SAUCE:
1 c Sliced strawberries or 2
-cups raspberries
2 tb To 4 tb NutraSweet Spoonful

This pretty dessert is also easy to achieve with ready-made frozen
phyllo dough sheets and fresh fruit. For a finishing touch, sprinkle
tops with NutraSweet Spoonful.

CUT PHYLLO into 8-inch squares (24). Spray 4 phyllo squares lightly
with vegetable spray; layer squares, turning each slight- ly so that
corners are staggered. Carefully fit phyllo into 8- ounce custard
cup, shaping edges to form "nest" Repeat with remaining phyllo
squares.

ARRANGE FRUIT in bottom of each "nest" Place custard cups on cookie
sheet and bake at 375 degrees until phyllo is golden and fruit
tender, about 15 minutes.

COOL ON WIRE RACKS; carefully remove "nests" from custard cups. Serve
warm or room temperature with Fruit Sauce.

Fruit Sauce: PUREE BERRIES in blender or food processor. If using
raspberries, strain and discard seeds. Stir NutraSweet Spoonful into
puree. Refrigerate until serving time.

Makes 1 cup.

NUTRITIONAL INFORMATION Serving Size: 1 nest with approx. 2 1/2
Tbsp.sauce

Calories..........225 Saturated Fat.....0 g Protein...........7 g
Cholesterol......0 mg Carbohydrates....52 g Fiber.............3 g
Total Fat.........1 g Sodium.........200 mg

DIABETIC FOOD EXCHANGE: 2 starches, 1 fruit

From "The NutraSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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