PREPARATION:

1. Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.
2. Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.
3. Preheat oven to 350°F. Spray 8 (2-1/2-inch) muffin cups with cooking spray; set aside.
4. Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer 3 more sheets of phyllo dough on top of first, lightly spraying each sheet with cooking spray.
5. Cut stack of phyllo dough into 8 squares. Gently fit each stacked square into prepared muffin cups; press firmly against bottoms and sides. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.
6. Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with fresh raspberries and lime slices, if desired.