Pistachio-coated layers of phyllo become toasted and crispy in this Indian-inspired dessert.
- 1/4 cup shelled pistachio nuts
- 1/4 cup sugar
- 2 sheets (9 x 14 inches) thawed, frozen phyllo dough
- 2 tablespoons butter, melted
- 1/4 cup finely diced mango
- 1/4 cup finely diced strawberries
- 1 kiwi, peeled and finely diced
- 1/2 cup coconut sorbet or vanilla ice cream
Preheat oven to 375°F. Coarsely grate nuts into Prep Bowl using Deluxe Cheese Grater; add sugar and mix well. Place one sheet of phyllo onto Cutting Board; brush lightly with melted butter. Sprinkle evenly with half of the nut mixture. Place second sheet of phyllo over first. Brush lightly with butter and sprinkle with remaining nut mixture. Using Pizza Cutter, cut phyllo crosswise into two equal pieces. Stack pieces on top of each other, matching edges. Cut into six equal squares. Arrange phyllo stacks on Small Bar Pan. Bake 14-16 minutes or until crisp and golden brown. Remove from oven; cool completely.
Finely dice mango, strawberries and kiwi; mix gently in Small Batter Bowl. For each serving, place one phyllo square onto serving plate. Top with one scoop of coconut sorbet using Medium Scoop and 1 tablespoon of the fruit mixture. Repeat layers one time. Top with third square of phyllo. Serve immediately.
- 2 napoleons servings of 1 napoleon
Nutrients per serving:
Calories 440, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 35 mg, Carbohydrate 63 g, Protein 5 g, Sodium 210 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
1 starch, 3 fruit, 4 fat (4 carb)
To finely dice mango, use the Utility Knife to cut thin slices from both ends of the fruit. Stand fruit upright, wide end down, on Cutting Board. Slice off peel from top to bottom. Slice flesh alongside the large, flat pit. Lay mango flesh down on cutting board and slice into 1/4-inch-thick slices. Lay each slice down and slice again into long julienne strips; dice into cubes.
Jarred mangoes, found in the refrigerated produce section of most grocery stores, can be substituted for the fresh mango, if desired.
About 1/2 cup pistachio nuts in shell will yield 1/4 cup when shelled.