Snow Drifts recipe

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Snow Drifts

 

3/4 cup granulated sugar

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 cup boiling water

2 tablespoons nonfat egg substitute or

1 egg white

1 teaspoon butter

1 1/2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

6 filo dough sheets, thawed to package directions

butter-flavored, non-stick spray

powdered sugar

 

The flaky texture of filo dough combined with a creamy

lemon curd filling makes a great-tasting, low-fat

dessert. Rather than using butter, spray the sheets of

filo dough with butter-flavored, non-stick cooking

spray to keep the fat content low. The lemon curd

contains almost no fat. Only a small amount of nonfat

egg substitute and one teaspoon of butter were added

to the filling for flavor.

Combine granulated sugar, cornstarch and salt in

medium saucepan. Stir in boiling water until blended.

Heat, stirring constantly, to boiling. Heat and stir

until thickened and clear, about 1 minute. Add some

hot cornstarch mixture to egg substitute, stirring

until blended.

Return all ingredients to saucepan. Heat and stir over

low heat until slightly thickened, being careful not

to curdle mixture. Stir in butter until melted. Stir

in lemon zest and juice. Let cool to room temperature,

then chill.

Place one sheet of filo on cutting board. Spray evenly

with butter-flavored cooking spray. Repeat layering

with second and third sheets of filo dough. Cut

stacked sheets into eight strips lengthwise. Cut

strips in half crosswise to make 16. Arrange one strip

of file sheets into each of 16 mini-muffin cups to

form nest shape. Repeat with remaining three sheets

filo dough.

Bake at 350 degrees for 5 to 7 minutes or until golden

brown. Remove to wire rack to cool.

Dust filo cups with powdered sugar. Fill with lemon

curd. Yields 32.

 

 

 

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