Sautéed Nashi In Crispy Cups
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Ingredients:
Cups
4 egg roll wrappers
1 teaspoon sugar
Cream Filling
1/4 cup lowfat vanilla yogurt
1 teaspoon chopped crystallized
ginger
Sautéed Nashi Filling
3 (1-1/2 pound) asian pears
or nashi,
peeled, cored
and cut into twelfths
1/16 teaspoon ground ginger
1 tablespoon sugar
1 tablespoon chopped crystallized
ginger
1 tablespoon lemon juice
1 teaspoon light olive oil
with a dash of
sesame oil
Garnish
1 teaspoon toasted sesame
seeds
Instructions:
To make cups:
Preheat oven to 350 degree's.
Lay the egg roll wrappers on the work surface and spray with olive oil
cooking spray. Sprinkle with the sugar. Tuck each wrapper into a large
cup muffin tin and bake for 5 minutes. Remove from the oven, take the partially
baked wrappers out of the muffin cups, turn the muffin tin over and place
the partially baked wrappers over the back of the muffin cups. Bake for
3 minutes or until evenly brown and crisp. Set aside to cool.
To make cream filling:
Mix the yogurt and ginger
together in a small bowl and set aside.
For the sautéed
nashi filling:
Toss the nashi slices, ground
ginger, sugar, crystallized ginger and lemon juice together to coat the
slices. Heat the oil in a skillet over medium high heat. Fry the nashi,
stirring and shaking pan, until they are tender and the sugar has caramelized,
about 10 minutes.
To serve, spoon 1 tablespoon
of the yogurt cream into each of the cups. Fill with the sautéed
nashi and sprinkle with toasted sesame seeds.
Nutrition Facts:
Amount Per Serving:
Calories 123
Fat 1g, Cholesterol
1 mg
Sodium 62 mg,
Quantity:
Serves 4
Courtesy Of:
Graham Kerrs Swiftly
Seasoned Cooking
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