• 4servings
  • 22minutes
  • 345calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates

Ingredients Jump to Instructions ↓

  1. 8 (16'' by 12'' each ) sheets fresh or frozen phyllo dough , thawed

  2. 3 tablespoon(s) melted margarine or butter

  3. 1 1/3 cup(s) nonfat Greek yogurt

  4. 4 teaspoon(s) honey

  5. 12 fresh, ripe Calimyrna figs , cut into quarters

  6. Fresh mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.

  2. Bake phyllo shells 12 to 15 minutes or until golden brown. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely on wire rack, about 45 minutes.

  3. To serve, place shells on 4 dessert plates. Fill each shell with ⅓ cup yogurt, drizzle with 1 teaspoon honey, and top with quartered figs. Garnish with mint.


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