Notes:
More of my fave, Raspberry & Cheesecake! LOL
Servings: 12-24
Ingredients:
1 c fresh or frozen raspberry (or any fruit of your choice)
1/3 c splenda (recipe call for 1/4 sugar)
1 tsp grated orange peel
2 tbsp orange juice
1/4 tsp ground allspice
6 sheets frozen phyllo dough (14×9-inch sheets), thawed
butter-flavored cooking spray
1 pkg reduced fat whipped cream cheese
8 oz. vanilla fat free yogurt
3/4 tbsp splenda, divided
1 tsp vanilla
Directions:
Preheat oven to 350
Combine berries, 1/3 c splenda, juice, peel, & allspice in small saucepan
Cook and stir over medium heat until berries pop and mixture thickens
Set aside to cool completely
Lightly coat 12 muffin cups with cooking spray
Cut phyllo sheets in half lengthwise, then crosswise into thirds
Spray 1 square phyllo lightly with cooking spray
Top with second square, slightly offsetting corners; spray lightly
Place a third square on top
Place the pile of phyllo squares into one of the prepared muffin cups, pressing into bottom and onto sides of cup
Repeat with remaining phyllo squares
Bake 3-4 mins or til golden
Remove from oven; cool completely in muffin pan on cooling rack
Beat cream cheese, yogurt, 3/4 tbsp splenda & vanilla in medium bowl with electric mixer til smooth
Spoon about 1/3 cup cream cheese mixture into each phyllo cup
Top with equal amounts raspberry mixture.
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Tags: Dessert
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