Light as Snow

The flaky texture of filo dough combined with a creamy lemon curd filling makes this great-tasting low-fat dessert perfect for holiday entertaining.

Rather then using butter, spray the sheets of filo dough with butter-flavored non-stick cooking spray to keep the fat content low.

The lemon curd contains almost no fat. Only a small amount of nonfat egg substitute and one teaspoon of butter were added to the filling for flavor.

SNOW DRIFTS

3/4 cup granulated sugar

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 cup boiling water

2 tablespoons nonfat egg substitute, equivalent to 1/2 egg

1 teaspoon butter

1 1/2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

6 sheets filo dough, thawed according to package directions

Butter-flavored non-stick cooking spray

Powdered sugar

Combine granulated sugar, cornstarch and salt in medium saucepan. Stir in boiling water until blended. Heat, stirring constantly, to boiling. Heat and stir until thickened and clear, about 1 minute. Add some hot cornstarch mixture to egg substitute, stirring until blended.

Return all to saucepan. Heat and stir over low heat until slightly thickened, being careful not to curdle mixture. Stir in butter until melted. Stir in lemon zest and juice. Let cool to room temperature, then chill.

Place 1 sheet of filo on cutting board. Spray evenly with butter-flavored cooking spray. Repeat layering with second and third sheets of filo dough. Cut stacked sheets into 8 strips lengthwise. Cut strips in half crosswise to make 16. Arrange 1 strip of filo sheets into each of 16 mini-muffin cups to form nest shape. Repeat with remaining 3 sheets filo dough.

Bake at 350 degrees 5 to 7 minutes or until golden-brown. Remove to wire rack to cool.

Dust filo cups with powdered sugar. Fill with lemon curd. Makes 32.

Each pastry contains about:

34 calories; 35 mg sodium; trace cholesterol; trace fat; 8 grams carbohydrates; 1 gram protein; 0 fiber.