Ingredients:
10 sheets phyllo dough (cut into 10’ x 10”squares), baked and cooled.
½ cup Earth Balance spread, melted
1-2 Tbsp sugar (optional)
2 cups whipped Healthy Top (approximately 1 cup un-whipped cream)
Lemon Mousse (recipe follows)
Confectioner’s sugar
To prepare the phyllo:
Preheat the oven to 375 degrees. Melt the of Earth Balance. Cut the phyllo dough into a 10 inch square. Cover phyllo with plastic wrap and damp kitchen towel. Brush a baking sheet with some of the Earth Balance. Place one sheet of phyllo on the baking sheet, brush it with the melted Earth Balance, working quickly from the edges into the center of each square, and if desired, sprinkle with ½ teaspoon sugar. Repeat this process with four additional phyllo sheets. Make sure that as you are working you keep the phyllo sheets you are not using covered with plastic wrap and a damp kitchen towel.
On another baking sheet repeat the process of layering with remaining 5 phyllo sheets, sugar and Earth Balance. You will now have two stacks of 5 sheets each. Bake both at 375 degrees until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
To prepare Lemon Mousse:
Ingredients:
1 Tbs. unflavored powdered gelatin
1/4 cup cold water
3 large eggs, separated
1/3 cup granulated sugar
3 tsp. grated lemon zest
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 cup Healthy Top whipping cream, placed in the freezer for at least one hour prior to whipping
Directions:
Place the cold water in a medium saucepan and sprinkle the gelatin over it. Soften for five minutes. Place over low heat and cook until the gelatin dissolves.
Meanwhile, beat together the egg yolks and 1/3 cup sugar until they are pale, light and fluffy. Stir in two teaspoons of the lemon zest, the lemon juice and the gelatin.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened. Keep the temperature low and continuously stir, because you don't want to get scrambled eggs.
Strain the egg mixture through a fine sieve into a bowl. Stir in the remaining lemon zest, cover and refrigerate until cool and thick. Whisk well to break up any gelatin clumps that have formed.
Beat the egg whites until they hold soft peaks, then add the 1/4 cup sugar. Continue beating until a meringue that holds stiff peaks forms. Fold the meringue into the lemon cream.
Beat the Healthy Top until it holds stiff peaks, then fold it into the lemon cream mixture.
To assemble the strudel:
Place one 5-layer section of baked phyllo on bottom of 9” square baking pan.
Spread the just made Lemon Mousse onto the baked sheets, using a wet spatula to spread easily.
Top this with layer of whipped Healthy Top, spread evenly.
Place second 5-layer section of baked phyllo on top of the Healthy Top. Chill at least two hours. Dust lightly with confectioner’s sugar just before serving.
