Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Pastry | not in our table | 0 |
| Sauce | not in our table | 0 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons 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
- 3 tablespoons grated semisweet chocolate
- Strawberry Sauce (recipe follows)
- Powdered sugar
- Prepared lowfat whipped topping and mint sprigs for garnish (optional)
- =
Directions
In small bowl mix sugar and bread crumbs. Remove 6 phyllo sheets from package. (Freeze or refrigerate remaining phyllo.) Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8 1/2 inches. For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture. Place 5 medium strawberries in middle of cross; sprinkle with 1/2-tablespoon chocolate. Gently pull up and gather phyllo to cover strawberries completely and form a rosette. Coat baking sheet with vegetable spray and transfer rosette. Repeat to make 6 rosettes. Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours. Prepare, cover and refrigerate Strawberry Sauce. Fifteen minutes before baking preheat oven to 450 degrees with rack in middle of oven. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp. Meanwhile, spoon about 1/4-cup sauce on each of 6 plates. Top with hot rosettes. Dust with powdered sugar. Garnish with whipped topping and mint sprigs, if desired. Serve immediately. Makes 6 servings Strawberry Sauce: Slice enough of the whole strawberries to make 1/2 cup. Place remaining strawberries in blender container with 3 tablespoons sugar. Blend until smooth. Stir in sliced strawberries by hand. (Sweeten with additional sugar, if needed.) Makes about 1 1/2 cups