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Ingredients
1 sheet phyllo dough
1 tablespoon melted butter
1 tablespoon confectioners' sugar
2 pints fresh strawberries, hulled
1 cup heavy cream
¼ cup granulated sugar
Grated zest of 1 lime
Nutritional analysis per serving (4 servings)
34 grams carbs; 75 milligrams cholesterol; 360 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 25 grams fat; 1 gram trans fat; 4 grams fiber; 42 milligrams sodium; 3 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Brush the phyllo sheet with butter and sprinkle with confectioners' sugar. Cut the sheet in half crosswise and then lengthwise to make 4 rectangles. Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick. Place on a parchment-lined baking sheet. Repeat with remaining rectangles. Bake until light brown, about 5 minutes. Set aside.
- Step 2
Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar. Pass the puree through a fine sieve so you are left with only a thick liquid. Set aside. Whip cream to soft peaks. Add the sugar and the lime zest. Whip to stiff peaks. Coarsely chop enough of the remaining strawberries to make ½ cup. Stir them into the cream mixture. Stir in the strawberry puree.
- Step 3
Thinly slice the remaining strawberries. Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife. Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses. Spoon in the mousse. Top with a layer of strawberry hearts. Place the narrow end of each fan into the mousse. Serve immediately.
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