TLC Cooking "Apricot and Toasted Almond Phyllo Cups"

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:

DIETARY EXCHANGE:

Starch	1
Fat	1

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