Strawberry Tuiles Forever

• 5 sheets packaged filo, thawed in refrigerator
• spray oil (such as Pam)
• 4 Splenda sweetener packets
• 1 tsp ground cinnamon
• 2 pts. fresh strawberries (or other berries)
• 1/4 tsp.cinnamon
• 4-6 packets splenda
• 1 tsp. lemon juice
• 2 drops Tabasco sauce
• 1/8 tsp. salt
• 1/2 tsp. lemon zest
• 3/4 cup port wine
• 1/4 cup balsamic vinegar
• 4 oz high quality unsweetened chocolate
• 4 oz skimmed evaporated milk
• 1-2 oz orange liquor (optional)
• 1/2 cup splenda for baking (or more to taste)
• 1/4 tsp. chipotle chili powder
• 1/8 tsp. salt
• low fat/sugar frozen "ice cream" of choice (ice milk, frozen yogourt, rice dream, etc)
• mint leaves
• powdered sugar (optional)

1. Tuiles
2. Preheat oven to 350F
3. Line standard cookie wheet with parchment
4. Spray parchment lightly w/ oil
5. lay one sheet of filo on parchment lined sheet
6. Spray lightly w/ Pam
7. Combine Splenda packets w/ cinnamon and
8. sprinkle lightly with 1/5 cinnamon mixture
9. Continue w/ all five sheets of filo, ending with spray and cinnamon.
10. Score these sheets with sharp knive into 15 squares. Bake 10 minutes. should only be slightly browned.
11. When done, remove total parchment and as soon as you can handle, break into the 15 squares and let cool completely.
12. Strawberry Mixture
13. Slice strawberries into bowl.
14. Toss with cinnamon and Splenda to taste
15. Add Tabasco to lemon juice, zest, salt, and toss with strawberries.
16. Refrigerate at least 1 hour.
17. Port Syrup
18. Combine wine and vinegar and simmer gently until reduced to 1/3 cup. Cool at room temperature and cover loosely.
19. Chocolate Sauce
20. Chop chocolate finely and combine w/ milk in double boiler over simmering water until chocolate is melted. Stir frequently to blend well.
21. Stir in orange liquor, splenda, salt, and chili powder. Keep over warm water, stirring occasionally until ready to use.
22. Asssembly
23. There will be 3 tuiles for each serving. Put down first tuile, 1/4 cup ice cream and 1-2 tablespoons prepared strawberries, and repeat for 2nd and 3rd tuile (turning each tuile slightly so all face a different direction.
24. Drizzel port syrup on top of each assembled dessert, and back and forth over plate surface.
25. Repeat w/ chocolate sauce.
26. Dust w/ powdered sugar (optional)
27. Garnish with mint.
28. Pass extra chocolate sauce.

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Taken from www.epicurious.com/recipes/member/views/strawberry-tuiles-forever-1221209 (may not work)