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
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 |