Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories212.2 kcal (11%)
Total Fat8.6 g (12%)
Carbs32.4 g (12%)
Sugars14.5 g (16%)
Protein2.4 g (5%)
Sodium215.9 mg (11%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1Eating Apple
Medium, cored and sliced
1pear
medium, ripe, cored and sliced
2 Tbsplemon juice
4 Tbsplow-fat margarine spread
4 Sheetsphyllo dough
thawed if frozen
2 Tbspapricot preserve
low-sugar preferable
1 TbspUnsweetened Orange Juice
1 Tbsppistachios
finely-chopped
2 tspconfectioner's sugar
for dusting
Low-fat custard
to serve
Instructions
Step 1
Preheat oven to 400° F.
Step 2
Core and thinly slice the apple and pear and toss them in the lemon juice
lemon juice2 Tbsp
Step 3
Gently melt the low-fat margarine spread in a small pan over low heat. Brush 4 large, non-stick muffin pans with a little of the spread.
Cooking Brush
Muffin Pan
low-fat margarine spread4 Tbsp
Step 4
Cut each sheet of phyllo pastey into 4 and cover with a clean, damp dish towel.
Kitchen Towel
phyllo dough4 Sheets
Step 5
Working on each pie separately, brush the sheets of phyllo dough with the spread.
Cooking Brush
low-fat margarine spread4 Tbsp
phyllo dough4 Sheets
Step 6
Press a small sheet of pastry into the base of one muffin pan. Arrange the other sheets on top at slightly different angles. Repeat with the other sheets to make another 3 pies.
Muffin Pan
phyllo dough4 Sheets
Step 7
Arrange the apple and pear slices alternately in the center of each phyllo pastry case and lightly crim the edges of the pastry of each pie.
Step 8
Combine the preserve and orange juice until smooth and brush over the fruit.
Unsweetened Orange Juice1 Tbsp
apricot preserve2 Tbsp
Step 9
Bake for 12-15 minutes, until golden brown.
Step 10
Sprinkle with chopped pistachios, dust lightly with confectioner's sugar, and serve hot with low-fat custard
confectioner's sugar2 tsp
Low-fat custard
pistachios1 Tbsp
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