Crisp ‘rosettes’ of phyllo pastry, filledwith strawberries and chocolate, and served atop a chunky strawberrysauce.
Recipe: Strawberry Rosettes
3 tablespoons granulated sugar
3 tablespoons unseasoned bread crumbs
6 phyllo pastry sheets (about 13 x 17-inches each)
Vegetable cooking spray
3 pint baskets California strawberries, stemmed and chilled- divided use
3 tablespoons grated semisweet chocolate
Strawberry Sauce (recipe follows)
Prepared lowfat whipped topping and mint sprigs for garnish (optional)
Makes 6 servings.
Strawberry Sauce:Slice enough of the whole strawberries to make 1/2 cup. Placeremaining strawberries in blender container with 3 tablespoonssugar. Blend until smooth. Stir in sliced strawberries by hand.(Sweeten with additional sugar, if needed.) Makes about 1 1/2cups.
Nutritional Information (does not includegarnish): 189 calories; 3 g protein; 3 g fat; 39 g carbohydrate;4 g fiber; 0 mg cholesterol; 117 mg sodium.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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