Delicious (diabetic-friendly) dessert:

In issue 2 of Sweet Life magazine, Ishay Govender shared her Slightly healthy chicken curry recipe with us… But she also whipped up a fabulous diabetic-friendly dessert:

Coconut & Rose Ricotta Phyllo Pastry Parcels

This recipe is a spin on the deep-fried, syrupy sweet Indian treat, “poli’, which are distinctly un-diabetic-friendly!

Ingredients
Makes 12 small parcels

• 250 g ricotta cheese
• 2 T rose water
• 40 g fresh coconut, chopped finely (or used dessicated coconut)
• 40 g pistachio nuts, roughly chopped
• 25 ml sweetener
• 4 sheets phyllo pastry
• canola oil, for brushing.
• honey, optional (and not really necessary)

Method

• Heat oven to 180 degrees Celsius. Spray a baking tray with cooking spray or line with baking paper.
• In a bowl, mix together the ricotta, coconut, rosewater, nuts and sweetener till well combined.
• Lightly brush one sheet of phyllo with canola oil, lay another sheet on top and brush as well.
• Cut this double layer in half lengthwise and again into 3 equal portions. You will be left with 6 pieces of pastry.
• Fill  one with a tablespoon of the ricotta filling. Gather the ends of the phyllo up, like a parcel, twisting to seal.
• Brush again, very lightly with oil.
• Repeat with remaining two sheets of phyllo and the filling.
• Bake for 10 minutes at 180 degrees Celsius.
• Drizzle a little bit of honey on each parcel, if preferred (though not really necessary – they’re sweet enough on their own) and bake again at 210  degrees Celsius for 8 minutes till golden. Take care not to let them burn, as the pastry is delicate.

Enjoy!

Get more fabulous recipes from Ishay on her foodie blog: www.foodandthefabulous.com
And if you missed out on issue 2 of Sweet Life, be sure to sign up now (it’s free!)