makes 6 servings
8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves
Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.
Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.
courtesy of: Julie DeMatteo, Clementon, New Jersey / Stonyfield Farm Cooking Contest
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