Creamy Phyllo Fruit Tower

(Serves 4)

Alyssa Moreau

Ingredients

Cream
1-1/2 C non-fat cottage cheese
1/2 C lowfat cream cheese
1 C low fat yogurt
1 tsp. lemon zest
2 T lemon juice
1 tsp. vanilla
1 tsp. lemon flavor (optional)
3 T honey or agave nectar
1/8 tsp. guar gum (optional)

2 C fresh fruit of choice

4 sheets fillo (phyllo) dough, Athens brand
2 T margarine
1 T raw cane sugar

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Instructions

1. Cut phyllo sheets into strips and then rectangles or squares 3-4" in length. Stack 3 high, brushing lightly with melted margarine and a bit of sugar between layers. (Allow three of these layers per person; for 4 people = 12 stacks of 3 layers) Place on non-stick or parchment layered baking sheet and bake at 350 degrees for about 10 minutes or until lightly browned and crisp. Allow to cool, then store in airtight container for up to 3 days.
2. Combine all cream ingredients in a blender or food processor and blend until smooth. Adjust flavors to taste. If desired, organic margarine ( Earth Balance) and raw cane sugar (Turbinado) can be used for this recipe.
3. Cut up fruit and set aside in bowl.
4. When ready to serve, place 1 layer on serving plate and top w/ spoonful of creamy filling. Top with fruit . Add another phyllo layer, creamy filling and fruit. Repeat one more time. Serve immediately.