Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Low-Cholesterol
Low-Fat
Low-Sugar
Vegetarian / Meatless
Directions
Prep Time
20 minutes
Cook Time
10 minutes
Ready in
30 minutes
- Place 1 sheet of phyllo on a work surface. Brush evenly with butter and sprinkle with 1 tablespoon of the sugar. Cover with a second sheet of phyllo, brush with butter and sprinkle with sugar; repeat with remaining 10 phyllo sheets, ending with a layer of butter and sugar.
- Preheat oven to 350°F. Cut the stack of sheets into two 6-inch squares. Place each square in a lightly greased muffin cup, pressing carefully and firmly against the bottom and sides; leave points sticking up. Repeat to make 4 more phyllo cups. Bake 10 minutes or until golden brown.
- Let phyllo cups cool completely; remove from pan. Fill each cup with 1/3 cup sliced strawberries and 1/4 cup ice cream, and (if desired) top with fresh mint. Serve immediately.
Nutritional Information
Serving Size
1
Per Serving
Calories 800, Calories Fat , Total Fat 48g, Saturated Fat 15g, Cholesterol 45mg, Sodium 514mg, Carbohydrate 84g, Protein 8g
Serving Size | 1 |
Calories | 800 |
Total Fat | 48g |
Total Fat (extra) | 74 |
Saturated Fat | 15g |
Saturated Fat (extra) | 75 |
Cholesterol | 45mg |
Cholesterol (extra) | 15 |
Sodium | 514mg |
Sodium (extra) | 21 |
Potassium | 120mg |
Carbohydrate | 84g |
Carbohydrate (extra) | 28 |
Fiber | 1g |
Fiber (extra) | 8 |
Sugars | 0g |
Protein | 8g |
Omega3 | 0g |
Vitamin A | 0IU |
Vitamin C | 31mg |
Vitamin C (extra) | 52 |
Iron | 1mg |
Iron (extra) | 8 |