Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Granulated sugar
3 1/2 tb Cornstarch
1/4 ts Salt
1 c Boiling water
2 tb Nonfat egg substitute,
-equivalent to 1/2 egg
1 t Butter
1 1/2 ts Grated lemon zest
2 tb Fresh lemon juice
6 Filo dough sheets, thawed
-according to package
-directions
Butter-flavored, non-stick
-cooking 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 F. 5-7 minutes or until golden brown.
Remove to wire rack to cool.
Dust filo cups with powdered sugar. Fill with lemon
curd.
