Sautéed Grape Napoleons with Port Reduction
Use a fine mesh strainer to sift two tablespoons powdered sugar judiciously over the phyllo as you make the layers. Just a bit of sugar along with the cooking spray helps them adhere to one another. Don't worry if they're loosely stacked; the crisp texture provides a nice contrast to the sautéed grapes and creamy cheese.
Recipe by Cooking Light June 2008
Gallery
Credit:
Becky Luigart-Stayner; Styling: Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
297 calories; calories from fat 26%; fat 8.6g; saturated fat 4.1g; mono fat 1.7g; poly fat 1.5g; protein 4.9g; carbohydrates 43g; fiber 1.4g; cholesterol 16mg; iron 1.2mg; sodium 339mg; calcium 39mg.