| Servings: 2
4 sheets phyllo dough 1/2 cup unsalted butter, melted 6 tablespoons granulated sugar 1 4 inch heart shaped cookie 2 pints fresh raspberries 1/4 cup Framboise or raspberry 1 cup heavy cream 3 tablespoons powdered sugar 2 teaspoons vanilla extract zest of 1/2 lemon |
Preheat the oven to 275 degrees.
Lay one sheet of phyllo on a clean work surface and brush with the melted butter, and sprinkle with 1 tablespoon of granulated sugar. Lay another sheet on top of the first, and again brush with melted butter and sprinkle with granulated sugar. Finish the remaining 2 sheets on top the same way. Using a cookie cutter, cut as many shapes out of the phyllo as possible, 8 being ideal. Line a baking sheet with parchment paper and sprinkle the paper with the remaining granulated sugar. Place the phyllo cut outs on the parchment paper, then cover them with another piece of parchment paper. then. cover the top piece of paper with another baking sheet. Place in the preheated oven and cook for 8-10 minutes, until light brown. Meanwhile, puree 1 pint of raspberries and the Framboise in a food processor. remove from the processor and strain through a fine mesh strainer. In a mixing bowl, whip the heavy cream with the powdered sugar, vanilla, and zest until stiff peaks form. Fold the raspberry puree into the whipped cream. Fill a pastry bag with the mousse and refrigerate to chill. Place alternating layers of cookies and mousse stacked on top of each other. Use the remaining fresh raspberries for garnish, and serve immediately. |
| Per Serving: 1256 Calories; 94g Fat (69.7% calories from fat); 8g Protein; 84g Carbohydrate; 18g Dietary Fiber; 287mg Cholesterol; 235mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 1/2 Non-Fat Milk; 18 1/2 Fat; 3 1/2 Other Carbohydrates. |
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