I was inspired to make this dessert from a dish my husband and I love from Woo Lae Oak, a Korean BBQ restaurant in NY.
8 layers phyllo dough, defrosted
Non-stick butter flavored cooking spray
1 tablespoon butter, melted
1/2 pint strawberries, washed & sliced less than 1/4 inch thick
Low-fat strawberry ice cream, slightly softened – look for cream/sugar as ingredients and not artificial stuff
Strawberry whipped cream:
1/2 cup whipping cream
4 teaspoons powdered sugar
3 strawberries, mashed
1. Preheat oven to 350 degrees. Lay out one sheet of phyllo dough on top of a large cutting board. Spray with cooking spray and sprinkle with 1 tsp. sugar. Layer with another phyllo dough sheet, cooking spray and sugar, and repeat with all 8 layers. Cut the dough into 16 pieces. Spray muffin pan with cooking spray. Place one piece of the dough into half one of the wells and layer a second piece on the other half to create a bowl. Brush butter into each muffin and around edges. Bake 10-15 minutes or until golden. Remove from pan and let cool completely.
2. Whip cream and sugar to soft peaks. Add berries and continue whipping until stiff peaks. Refrigerate until you are ready to use.
3. Scoop ice cream into the bottom of each phyllo bowl, add a layer of strawberries and top with whipped cream. Serve with sliced strawberries immediately. Serves 8.