Pear and Red Currant Phyllo Lattice
This dessert freezes well, so make an extra for future use.
Adapted from Swap & Drop Diet, Best Health (Reader’s Digest Canada)
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 sheets packaged frozen phyllo pastry
- Butter-flavoured cooking spray
- Filling
- 2 tbsp red currant jelly (or raspberry jam)
- 1 tsp lemon juice
- 3 medium ripe, firm pears
- 4 oz red currants or gooseberries
- 1/2 cup ground almonds
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 400°F (200°C) and put a baking sheet in to heat. For the filling, place the red currant jelly and lemon juice in a small saucepan and heat gently over medium heat until melted. Remove from the heat.
- Peel the pears and slice thinly. Add to the jelly glaze and toss to coat. Stir in the red currants.
- Lay out 2 sheets of phyllo on top of each other. (Keep the third sheet covered to prevent it from drying out.) Cut into quarters. Separate the 8 pieces and coat with some cooking spray. Use them to line a 9-inch (23-cm) loose-bottomed tart pan, overlapping them slightly, scrunching and tucking in the edges.
- Sprinkle the ground almonds over the bottom of the lined tart pan. Top with the pear and red currant mixture, spreading the fruit out evenly.
- Cut the remaining sheet of phyllo crosswise in half and spray with cooking spray. Place one half on top of the other, then cut into 10 strips about 3⁄4 inch (2 cm) wide, trimming off excess pastry. Twist the doubled strips gently and arrange them in a lattice pattern over the filling, tucking in the ends neatly.
- Place the pan on the hot baking sheet and bake until the pastry is crisp and golden brown, about 15 to 20 minutes. Serve warm.
Recipe Notes
Per serving: 170 calories, 3 g protein, 6 g total fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 4 g fibre.
