- 2 (5.3-oz.) containers plain fat-free yogurt
- 3 tablespoons honey
- 1 (16-oz.) container fresh strawberries, sliced
- 2 tablespoons sugar
- 4 frozen phyllo sheets, thawed
- Vegetable cooking spray
- 1 teaspoon sugar
- Garnishes: mint sprigs, whole strawberries
- calories 156
- caloriesfromfat 7 %
- fat 1.2 g
- satfat 0.2 g
- monofat 0.4 g
- polyfat 0.3 g
- protein 5.3 g
- carbohydrate 33.1 g
- fiber 2.2 g
- cholesterol 1 mg
- iron 0.9 mg
- sodium 118 mg
- calcium 117 mg
How to Make It
Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve.
Combine strawberries and 2 Tbsp. sugar; cover and chill until ready to serve.
Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/4 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/4 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1/2 tsp. sugar.
Grill phyllo stacks, without grill lid, over medium-low heat (300° to 350°) 1 to 2 minutes on each side or until lightly browned.
Place 1 grilled phyllo stack on each of 6 serving plates; top evenly with half of strawberry slices. Drizzle evenly with half of yogurt sauce. Top each with 1 grilled phyllo stack. Top evenly with remaining strawberry slices and yogurt sauce. Garnish, if desired. Serve immediately.