Ingredients:
2 ripe papayas, peeled, seeded
and coarsely choppped (2 cups)
1/2 tsp. finely shredded
lime peel
1 Tbsp. lime juice
1 Tbsp. honey
8 sheets frozen phyllo dough,
thawed
1/2 cup finely crushed gingershap
cookies (about 8 cookies)
powdered sugar
Instructions:
Preheat oven to 375*F. Lightly
coat a cooking sheet with nonstick cooking spray and set aside.
Combine the papayas, lime
juice, lime peel and honey in a medium bowl; set aside. Spray one sheet
of phyllo with nonstick cooking spray.
Sprinkle with about a tablespoon
of the crushed cookies. Place a second sheet of phyllo on top of first
sheet.
Repeat coating and sprinkling
with crumbs on remaining sheets of phyllo, ending with layer of cookie
crumbs.
Spoon papaya mixture onto
the phyllo stack, leaving a 2 inch border on all sides. Fold the long edges
of the phyllo stack up over filling, then fold in the short sides.
Roll up from one long side
into a cylinder. Carefully lift cylinder and place it, seam side down,
onto prepared cookie sheet. Lightly coat the top with nonstick cooking
spray.
Score into 10 slices, cutting
only through the top layer of phyllo, about 1/8 inch deep. Bake in preheated
oven for 25 to 30 minutes or till golden brown. Sprinkle with powdered
sugar before serving.
Serve warm.
Serves: 10
Nutrition Facts:
Serving: 1
Calories 91 g
Fat 1 g,
Cholesterol mg,
Sodium 107 mg
Carbohydrates 18 g
Courtesy Of: 3fatchicks.com
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