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 tbsp 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.
Servings:
10
Nutrition
Facts:
Amount Per
Serving: Calories 90
Fat 1
g, Cholesterol 2 mg,
Sodium 107
mg
Courtesy Of: http://www.free-gourmet-recipes.com
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