Title: Eating Well's Parmesan Straws
Categories: Diet Appetizer
Yield: 1 Servings

1		Large egg white
1	tb	Olive oil
1/4	ts	Salt
1/8	ts	Cayenne (optional)
6		Sheets phyllo dough 14"x18"
3/4	c	Freshly grated Parmesan or Asiago cheese

Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, salt and cayenne, if used.

Lay a sheet of phyllo on a work surface with the short side toward you. Keep remaining phyllo sheets covered with a plastic wrap or waxed paper. With a pastry brush, lightly coat the lower half of sheet with the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the upper half over the lower half. Brush the right half of the folded sheet with egg-whit mixture, sprinkle with a heaping teaspoon of cheese and fold left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 tsp cheese and fold the upper half over lower half. Finally brush the top with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten 1/2-inch strips using a knife or a serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2 inch apart. repeat the procedure with the remaining 5 sheets of phyllo, egg-whites and cheese.

Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws.

Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months.

A nice, crisp nibble to serve with drinks. These appetizers work beautifully for entertaining because they can be prepared in advance and stored in tins or frozen.

Calories per straw 19, protein 1g, Fat 1g, Carbohydrate 3g, sodium 38mg, cholesterol 1mg

Source: Memphis Babtist Memorial Hospitol : Health+Plex Nutritional Center Submitted By LARRY CHRISTLEY On 11-24-93 (06:01)

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