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Fruit and Root Medley in Phyllo Cups
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Servings:
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about
scaling
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Cook Time: |
12 mins |
Prep Time: |
20 mins |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 350°F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together sweet potato, carrots, and ginger. Add apricots, cranberries, and raisins and mix well. Stir in oil, then cinnamon, nutmeg, and cardamom, if using. Stir in honey.
3. Fill each phyllo shell with 1 Tbsp. filling. Use all filling (shells will be piled high).
4. Bake for 10 to 12 minutes, until slightly crisp. Serve warm or at room temperature.
Nutrition Facts |
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Serving Size
(60g
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Servings Per Container
10
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| Amount Per Serving |
| Calories 145 |
Calories from Fat 28 |
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% Daily Value * |
| Total Fat 3.1g |
5% |
| Saturated Fat 0g |
2% |
| Trans Fat 0g |
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| Cholesterol 0mg |
0% |
| Sodium 47mg |
2% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 2g |
8% |
| Sugars 21g |
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| Protein 1g |
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| Vitamin A 82% |
Vitamin C 5% |
| Calcium 2% |
Iron 4% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1 Package |
Mini phyllo pastry shells, frozen |
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1 ea |
Medium sweet potatoes, shredded |
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1 cup |
Carrots, fresh, shredded |
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3/4 tsp |
Minced fresh ginger |
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1/2 cup |
Chopped dried apricots |
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1/2 cup |
Dried cranberries |
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1/2 cup |
Raisins, golden, seedless |
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2 Tbs |
Olive oil |
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1/4 tsp |
Cinnamon, ground |
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1/4 tsp |
Nutmeg, ground |
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1/2 tsp |
Cardamom, ground |
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1/4 cup |
Honey |
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