Makes 20 servings
1 cup roasted hazelnuts
¼ cup sugar
1 egg white
6 ounces semi-sweet chocolate chips
1/3 cup evaporated skim milk
3 tablespoons red port wine
½ cup dried tart cherries
10 sheets phyllo dough
Preheat oven to 375. Lightly coat a baking sheet with canola oil.
Place hazelnuts and sugar in food processor and chop until fine. Add egg whites and mix until dough forms. Portion 1 tablespoon dough onto baking sheet about 1-inch apart. Bake for 15 minutes. Cool and set aside.
Place chocolate chips in a medium bowl. Combine milk and wine in a small saucepan and heat until simmering. Pour milk mixture over chocolate chips and stir to combine. Add cherries and mix well. Place in refrigerator at least 2 hours or until cold.
Reheat oven to 350. Lightly coat baking sheet with canola oil.
Cut 1 phyllo sheet in half, then fold to form a square. Place 1 hazelnut cookie in center of phyllo square. Place 1 tablespoon chocolate ganache on top of cookie. Grasp corners of phyllo sheet and bring together over cookie and chocolate to enclose. Gently twist the top 1 ½ inches of phyllo to form a purse. Place on baking sheet and lightly spray with canola oil. Bake 10 to 15 minutes or until golden brown.
Per serving: calories: 160, carbohydrates: 21g, fat: 6g, cholesterol: 1mg, protein: 3g, sodium: 70mg, trace of fiber.
Judy Caplan is a registered dietitian with a private practice in preventive health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company, Nutrition Ammunition.