Fruit Triangles with Honey Orange Dipping Sauce

Fruit Triangles with Honey Orange Dipping Sauce

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From: Diabetic Living Magazine

Phylllo-filled fruit triangles dipped in an orange- and honey-flavored, yogurt-based sauce—this dessert takes only 40 minutes to prepare.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • Fruit Triangles
  • 1 small ripe plum, pitted and chopped ( ½ cup)
  • 2 tablespoons snipped dried apricots
  • ¼ teaspoon ground cinnamon
  • 4 sheets frozen phyllo dough (14x9-inch rectangles), thawed
  • Butter-flavored nonstick cooking spray
  • Honey-Orange Dipping Sauce
  • ⅓ cup plain fat-free yogurt
  • 1 tablespoon honey
  • ½ teaspoon finely shredded orange peel

Preparation

  • Prep

  • Ready In

  1. Prepare Fruit Triangles: Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl combine plum, apricots and cinnamon. Set aside.
  2. Unroll phyllo dough. Place one sheet of phyllo dough on a flat surface, keeping the remaining sheets covered with plastic wrap. Lightly coat the phyllo sheet with cooking spray. Top with a second sheet; lightly coat with cooking spray. Using a pizza cutter or sharp knife, cut dough crosswise into six 2¼-inch strips. Place a well rounded teaspoon of the plum mixture about ½ inch from the top of each strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the other end is reached. Do not wrap too tightly. Repeat with remaining phyllo sheets and filling to make a total of 12 triangles.
  3. Place triangles on prepared baking sheet. Bake for 20 to 22 minutes or until lightly browned.
  4. Meanwhile, prepare Honey-Orange Dipping Sauce: Combine yogurt, honey and orange peel in a small bowl. Serve with warm fruit triangles.

Nutrition information

  • Serving size: 3 triangles and 1½ tablespoons sauce
  • Per serving: 104 calories; 1 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 30 mcg folate; 0 mg cholesterol; 10 g sugars; 222 IU vitamin A; 3 mg vitamin C; 48 mg calcium; 1 mg iron; 108 mg sodium; 150 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate

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