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Recipe Summary

prep:
10 mins
bake:
8 mins at 400° per batch
Servings:
8
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Ingredients

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Directions

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  • Puree thawed raspberries in blender. Strain through sieve over a bowl; discard seeds. Cover liquid.

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  • Heat oven to 400 degrees F. Coat 2 baking sheets with nonstick cooking spray. In small bowl, stir together ricotta cheese and 4 teaspoons cinnamon sugar.

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  • Place phyllo on work surface. Cover with damp cloth. Remove 1 sheet; coat with cooking spray. Sprinkle with 1 teaspoon cinnamon sugar. Cut in half crosswise. Stack halves at slight angle. Place pear, cut side up, in center; spoon 1 tablespoon ricotta on top. Fold phyllo up around pear; pinch at top. Coat packet with cooking spray; sprinkle with 1/4 teaspoon cinnamon sugar. Place on baking sheet. Make 3 more packets.

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  • Bake in 400 degree F oven 8 minutes, until phyllo begins to brown. Make 4 more phyllo packets and bake. Serve warm in pool of raspberry sauce. Makes 8 servings.

Nutrition Facts

196 calories; total fat 3g; saturated fat 2g; cholesterol 8mg; sodium 109mg; carbohydrates 40g; fiber 3g; protein 4g.

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