4 1/4 cups of low fat milk
sliced peel of 1 lemon
1 cup of Natvia natural sweetener
3/4 cup of semolina
1/4 teaspoon of vanilla extract
12 sheets of commercial phyllo pastry
1. Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened.
2. In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency.
3. Remove from heat, take out and discard lemon peel, and allow to cool completely. Stir occasionally to keep the custard from forming a skin on top.
4. Preheat oven to 350°F (180°C).
5. Lightly spray a baking pan (13 X 9 X 2 or equivalent) with spray oil.
6. Line the bottom of the pan with eight sheets of phyllo, brushing each sheet well with the low fat milk.
7. Add the custard filling. Fold the excess phyllo that overlaps the pan in over the custard.
8. Top with the remaining phyllo, brushing each with low fat milk.
9. Use scissors to trim the top sheets to the size of the pan. Spray the top lightly with water and bake at 350°F (180°C) for 30-40 minutes, until the top is golden brown.
10. Remove from oven, sprinkle with confectioner’s sugar and cinnamon while hot, and serve warm.
* The recipe was supplied by Two Greek Girls Cooking. For more, visit their website.
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