Lunch: Sautéed Grape Napoleons with Port Reduction Recipe | MyRecipes

Use a fine mesh strainer to sift two tablespoons powdered sugar judiciously over the phyllo as you make the layers. Just a bit of sugar along with the cooking spray helps them adhere to one another. Don't worry if they're loosely stacked; the crisp textur

This recipe includes fertility superfoods such as:

Lemon, Honey, Nuts, Walnuts

Health and fertility benefits of Sautéed Grape Napoleons with Port Reduction Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

9 (14 x 9 –inch) sheets frozen phyllo dough, thawed
Cooking spray
2 tablespoons plus 2 teaspoons powdered sugar, divided
3/4 cup tawny port
1 tablespoon honey
1/4 teaspoon salt, divided
2 teaspoons butter
2 cups seedless green grapes
1 cup seedless red grapes
2 teaspoons granulated sugar
2 teaspoons fresh lemon juice
1 ounce goat cheese, softened
1 (3-ounce) package 1/3-less-fat cream cheese, softened
2 tablespoons chopped walnuts, toasted

Instructions

Preheat oven to 350 °.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14 –inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2 –inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.
Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350 ° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.
Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.
Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.
Combine cheeses in a small bowl, stirring well.
Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

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