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Peach-Filled Phyllo Bundles

desserts, fruits, pastry

3 medium peaches; peeled
--pitted; and coarsely
-- chopped
--or 2 1/4 cups frozen unsweetened
-- slices
--thawed end coarsely chopped
2 tablespoons granulated sugar
4 teaspoons miniature semisweet chocolate piece
1 tablespoon all-purpose flour
1 teaspoon lemon juice
butter-flavor nonstick spray coatin
4 sheets frozen phyllo dough
--17xl2-inch rectangles); thawed
2 teaspoons powdered sugar
fresh raspberries; optional
fresh peach slices; optional

For filling, combine peaches, granulated sugar, chocolate pieces, flour, and lemon juice in a medium mixing bowl. Toss to mix; set aside.

Spray four 6-ounce custard cups with nonstick coating. Set aside. Spray one phyllo sheet with nonstick coating. Keep remaining sheets of phyllo covered with plastic wrap to keep them from drying out. Place another sheet of phyllo on top of the first sheet, then spray with nonstick coating. Repeat twice. Cut stack in half lengthwise and then in half crosswise to form four rectangles.

Using one stack of phyllo, gently ease center of phyllo into bottom and up sides of one custard cup (Phyllo will hang over edge). Spoon about 1/2 cup of the peach filling into center. Bring phyllo up over filling, pinching together to form a ruffled edge. Spray again with nonstick coating. Repeat with remaining phyllo and filling. Place custard cups in a 15xl0xl-inch baking pan.

Bake in a 375F oven for 20 minutes. Cool 5 minutes in custard cups; remove from cups. Cool slightly or completely. Sift powdered sugar over pastry tops before serving. If desired, garnish with a few fresh raspberries and peach slices.

Makes 4 servings.

Nutrition facts per serving: 137 cal., 2 g total fat (0 g sat. fat), 0 mg cholesterol, 92 mg sodium, 28 g carbohydrate., 1 g dietary fiber, 2 g pro.

Food exchanges: 1/2 fruit, 1 bread.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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