Recipe by Executive Chef Eric AberHomegrown CafÃ©, Newark, Delaware
- Cooking spray, as needed
- 1/2 cup rhubarb, 1/4″ dice
- 16 medium strawberries, thinly sliced
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/4 cup maple sugar
- 1 tablespoon arrowroot or cornstarch
- 1 teaspoon ground cinnamon
- 8 ounces low fat vanilla frozen yogurt
In a small non-stick pan over low heat, spray the pan with cooking spray and add the rhubarb. Sweat the rhubarb until it just softens, about 5-7 minutes. In a small bowl, add the strawberries and coat with the arrowroot/cornstarch and sugar. Add the berries to the pan with the rhubarb and heat for an additional 2-5 minutes stirring gently the whole time. Set aside to cool.
Lay a sheet of Phyllo dough on the work surface and lightly spray with cooking spray. Lay another sheet on top and lightly spray with cooking spray. Repeat with a third layer of Phyllo. Add five of the remaining Phyllo sheets without cooking spray to reduce calories and fat or continue lightly spraying cooking spray on each sheet. Trim the Phyllo stack to form a 7”x14” rectangle. Cut this large rectangle in half into 7” x 7” squares. Repeat with the remaining 8 Phyllo sheets to create four rectangles.
Place 1/2 of a cup of the strawberry rhubarb mixture in the center of a Phyllo square. Fold the Phyllo in half to form a large triangle and seal the edges. Place the turnover on an ungreased baking sheet. Spray the top of the turnover with cooking spray. Dust with cinnamon. Repeat this step three more times to create four turnovers.
Bake turnovers in a preheated 375°F oven for 8-12 minutes or until lightly browned and crisp.
Top each turnover with a small scoop of frozen yogurt. Serve immediately.
Tip: Turnovers can also be dusted with turbinado sugar, cinnamon sugar or another sweet garnish.
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