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Greek Peach Cups

Greek Peach Cups
Recipe Tip
Favorite Fruits
Fruits offer a host of nutrients including vitamin C to accompany their great taste. Be sure to get at least 2 to 3 servings of fruits daily.
Source
Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006) p. 211.

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Based on 8 ratings

This lighter pastry has all the sensual ingredients of peach cobbler—from the aroma to the thick, gooey filling. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:25 min
makes:6 servings
1teaspoon cornstarch
1 1/2teaspoons cold water
3cups fresh sliced peaches or Cascadian Farm® frozen organic peaches (thawed)
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/8teaspoon ground mace
1/2teaspoon ground allspice
3teaspoons sugar
2tablespoons honey
3tablespoons no-trans-fat margarine or butter
1vanilla bean, soaked, split in half
12frozen (thawed) phyllo sheets (18x14 inches)
3/4cup frozen vanilla yogurt, if desired
1.Heat oven to 375°F. Coat a 12-cup medium muffin pan with cooking spray.
2.In small bowl, whisk together cornstarch and water.
3.In medium saucepot over medium-high heat, combine peaches, cinnamon, nutmeg, mace, allspice, sugar, and honey. Add cornstarch mixture to peaches and cook about 5 minutes, or until sauce thickens and peaches are tender.
4.Melt margarine in large skillet. Scrape out seeds from vanilla bean and add to margarine.
5.Brush 1 sheet of phyllo with a scant teaspoon of melted margarine. Add second sheet of phyllo on top, and brush with margarine. Continue stacking phyllo, brushing with margarine between each sheet until all sheets are used. Cut into 4 strips by 3 strips to create 12 pieces. Place each piece in muffin tin and press to form muffin tin shape. Bake 8 minutes, or until golden. Cool.
6.Once peach mixture and phyllo cups have cooled, scoop peaches into cups. Just before serving, top each phyllo cup with 1 tablespoon frozen yogurt.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 14g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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