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Apricot and Toasted Almond Phyllo Cups
Apricot and Toasted Almond Phyllo Cups
YIELD Makes 8 servings
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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:
- Preheat oven to 350°F. Coat 8 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
This recipe appears in:
Puffs & Pastries
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 |
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