“Ooooh, so yummy and good for you! From Prevention magazine.”

Ingredients Nutrition

  • 1 12 cups nonfat cottage cheese
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 4 cups nonfat yogurt, to make 1 1/2 cups cheese (see note)
  • 4 sheets phyllo dough
  • 1 star fruit, thinly sliced (you could substitute pineapple, kiwi, or other fruit)
  • 1 mango, peeled and cut into thin wedges
  • 1 papaya, peeled and cut into thin wedges (you could substitute other fresh fruit in season)
  • 2 tablespoons all fruit apricot preserves (or other fruit)


  1. Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
  2. Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
  3. In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
  4. Transfer to a medium bowl.
  5. Fold in the yogurt cheese.
  6. Cover and refrigerate.
  7. To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
  8. Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
  9. Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
  10. Coat the top with no-stick spray.
  11. Repeat with the remaining 3 sheets, spraying each.
  12. Bake at 375*F.
  13. for 5 to 7 minutes, or until golden brown.
  14. Let cool.
  15. Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
  16. Arrange the star fruit, mangoes and papaya on the surface.
  17. Melt the preserves in a smanll saucepan.
  18. Brush over the fruits to glaze them.
  19. Enjoy!

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