A luscious, but light dessert that's easy to make and perfect for entertaining.
- Prep: 30 min
- Cooking: 3 min - 5 min
- 2 tbsp (30 mL) butter melted
- 4 sheets phyllo pastry dough
- 3 tbsp (45 mL) icing sugar
- 3/4 cup (180 mL) 35 % cream
- 1 cup (250 mL) vanilla yogurt
- 2 cups (500 mL) frozen raspberries
Preheat oven to 400 °F (220 °C).
Thaw raspberries in a large shallow bowl. Sift 2 tbsp (30 mL) sugar over raspberries. Butter each sheet of dough. Stack sheets up and sift remaining sugar over top.
Cut dough into 18 roughly equal rectangles, like this: slice dough lengthwise into thirds, then slice each third into six equal sections. Place rectangles on large cookie sheet. Bake 3 to 4 minutes until golden. Cool.
Whip cream until stiff. Fold in yogurt. Refrigerate, if not assembling right away.
Place one pastry rectangle on each plate, cover with cream mixture and dot with raspberries. Repeat, making another layer and finish with pastry. Use raspberry liquid to decorate plate. Serve immediately.
|Calcium:||8 % / 190 mg|