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Chocolate Peanut Butter Candy Bars
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Apricot and Toasted Almond Phyllo Cups
Yield: Makes 8 servings
Ingredients:
1/2
cup low-fat (1%) cottage cheese
4
ounces reduced-fat cream cheese
2
packets sugar substitute or equivalent of 4 teaspoons sugar
1
tablespoon fat-free (skim) milk
1/4
teaspoon vanilla
4
sheets phyllo dough
Butter-flavored nonstick cooking spray
3
tablespoons apricot or blackberry preserves
1/4
cup sliced almonds, toasted
Preparation:
1.
Preheat oven to 350°F. Coat 8 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
2.
Beat cottage cheese, cream cheese, sugar substitute, milk and vanilla in large bowl with electric mixer at high speed until completely smooth; refrigerate until needed.
3.
Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly spray phyllo sheet with nonstick cooking spray; top with another sheet; spray with nonstick cooking spray. Repeat with remaining sheets of phyllo.
4.
Cut stack of phyllo into 8 pieces using sharp knife or kitchen scissors. Gently fit each stacked square into prepared muffin cup. Bake 5 minutes or until lightly browned; cool on wire rack.
5.
Place preserves in small microwavable bowl. Microwave on HIGH 20 seconds or until just melted. Spoon 2 tablespoons cream cheese mixture into each phyllo cup; drizzle 1 teaspoon melted preserves on top of cheese mixture. Top with 1-1/2 teaspoons almonds.
Nutritional Information:
| Serving Size: 1 Phyllo Cup | |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 8 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 41 % |
| Calories | 109 |
| Protein | 5 g |
| Sodium | 174 mg |
Dietary Exchange:
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Puffs & Pastries
