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3 cups plain, 5.9% M.F. Balkan-style yogurt
2 tbsp finely grated fresh peeled ginger
1/2 tsp ground cardamom, optional
1/4 cup granulated sugar
3 sheets frozen phyllo pastry, thawed
2 tbsp butter, melted
1 tsp granulated sugar
2 cups raspberries
1 cup blackberries
1 cup blueberries
2 tbsp honey
To make ginger cream, line a sieve with a single layer of paper towel. Place over a medium-size bowl. Scrape in yogurt. Cover and refrigerate at least 3 hours or overnight. Discard liquid in bottom of bowl. Scrape thickened yogurt back into bowl. Place grated ginger in a sieve set over a small bowl. Using a spoon, firmly press on ginger to extract juice. Discard grated ginger. Juice should measure 2 to 3 tsp (10 to 15 mL). Stir into yogurt with cardamom and sugar. Mixture will keep, covered and refrigerated, up to 4 days.
Preheat oven to 350F (180C). Place 1 phyllo sheet on a large cutting board. Brush with butter. Place another sheet overtop. Brush with butter, then add the final sheet and brush with butter. Sprinkle sugar evenly overtop. Using a ruler, cut phyllo into a 12x16-inch (30x 40-cm) rectangle. Discard scraps. Cut phyllo into 12 four-inch (10-cm) squares. Cut each square in half diagonally to make 24 triangles. Place on 2 ungreased baking sheets. Bake 1 sheet at a time until golden, 3 to 6 minutes. Place on a rack to cool. Store at room temperature, covered, up to 2 days.
To serve, place berries in a bowl. Drizzle with honey. Toss to coat. Dab 1 tsp (5 mL) ginger cream in centre of plate. Lay a pastry triangle on top. Dollop 1 tbsp (15 mL) cream in centre. Spoon 2 tbsp (30 mL) berries overtop. Cover with another triangle. Gently press down. Repeat layering, then end with a little cream and a few berries. Repeat with remaining ingredients.
Calories 214, Protein 4.5g, Carbohydrates 29.1g, Fat 9g, Fibre 3.2g.
Usually made with puff pastry and pastry cream, our napoleons are a healthier, dressed-down version. They're no less elegant, just easier.