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Cherry-Almond Phyllo Rolls
Makes 8 servings
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Ingredients
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1
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can (16 ounces) sour pitted cherries, undrained
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1/3
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cup no-sugar-added seedless raspberry fruit spread
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1/3
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cup granulated sugar, divided
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2
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tablespoons cornstarch
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1/2
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teaspoon almond extract
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16
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sheets phyllo dough
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Butter-flavored nonstick cooking spray
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1/2
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cup sliced almonds
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1. Preheat oven to 400°F. Coat nonstick baking sheet with nonstick cooking spray; set aside.
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2. Combine cherries with juice, raspberry fruit spread, all but 1 tablespoon sugar and cornstarch in small saucepan. Stir until cornstarch is completely dissolved. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling and gently stirring one minute. Remove from heat and stir in almond extract; set aside.
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3. Place 2 sheets phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Spray top sheet of phyllo dough with nonstick cooking spray; fold in half crosswise and spray again. Spoon 1/3 cup cherry mixture to within 3 inches of bottom long edge. Fold up bottom edge. Fold in both sides. Begining at long side, roll up jelly-roll fashion; place on prepared baking sheet. Repeat with remaining sheets of phyllo and cherry mixture. Sprinkle remaining sugar over rolls; top with almonds.
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4. Bake 20 minutes; remove from oven and let stand 15 minutes before serving.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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247
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Calories from Fat
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22 %
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Total Fat
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6 g
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Saturated Fat
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1 g
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Carbohydrate
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40 g
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Fiber
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2 g
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Protein
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4 g
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Sodium
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201 mg
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Dietary exchanges
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2 Starch
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1 Fruit
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1 Fat
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