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Puffs & Pastries are crispy bread desserts that are fairly similar to pies and tarts, but generally lighter and fluffier.

Blackberry Strudel Cups
by the Editors of Easy Home Cooking Magazine

Blackberry Strudel Cup Photo
Blackberry Strudel Cup
Yield: Makes 6 servings
Ingredients:
6
sheets frozen phyllo dough, thawed

Nonstick cooking spray

1
pint blackberries

2
tablespoons sugar

1
cup thawed frozen reduced-fat nondairy whipped topping

1
container (6 ounces) low-fat custard-style apricot or peach-flavored yogurt

Mint sprigs for garnish



Preparation:
1.
Preheat oven to 400°F. Cut phyllo dough crosswise into 4 pieces. Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly coat first sheet with cooking spray; place in large custard cup. Place second sheet on top of first, alternating corners; spray with cooking spray. Repeat with remaining 2 phyllo sheets, continuing to alternate corners. Repeat with remaining phyllo dough to form 6 strudel cups. Place custard cups on cookie sheet; bake about 15 minutes or until pastry is golden. Let cool to room temperature.

2.
Meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. Mix whipped topping and yogurt in medium bowl. Reserve 1/2 cup blackberries for garnish; gently stir remaining blackberries into whipped topping mixture. Spoon into cooled pastry cups. Garnish with reserved blackberries and mint sprigs.



Nutritional Information:
Serving Size: 1 strudel cup (without garnish)
Fiber 3 g
Carbohydrate 25 g
Cholesterol 3 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 22 %
Calories 125
Protein 3 g
Sodium 22 mg
Dietary Exchange:
Fat 1
Fruit 1-1/2


This recipe appears in: Puffs & Pastries



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