Fruit Salad in Phyllo Bowls
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the crust
- 3 Filo dough (phyllo)
- 2 Tbsps melted butter
- For the filling
- 1 large Apple
- 1 ripe Pear
- 125 grams Raspberries
- 4 Tbsps Yogurt (0.1% fat)
- 1/2 Vanilla bean (scraped)
- liquid Sweetener
- 3 Tbsps milk
- mint (for garnish)
- 4 Ramekins (each about 12 cm)
Preparation steps
1.
Layer the phyllo and cut into 4 squares. Brush the top layer of each with butter, place in greased ramekins and press lightly. Trim the overhanging phyllo with scissors.
2.
Bake on the middle rack in an oven preheated oven to 180°C (approximately 350°F) about 4 minutes until golden brown. Remove from the oven and cool slightly, then carefully lift out of the ramekins.
3.
Rinse apple and pear, cut into quarters and remove the cores. Cut the apple and pear into cubes. Rinse raspberries and mix with the fruit cubes.
4.
Mix the yogurt,vanilla and milk and sweeten to taste with with the sweetener. Mix with the fruit. Spoon into the phyllo baskets and serve, garnished with mint.
