Apricot and Toasted Almond Phyllo Cups

Apricot and Toasted Almond Phyllo Cups

Apricot and Toasted Almond Phyllo Cups


Makes 8 servings


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


  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
Calories 109
Calories from Fat 41 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 8 mg
Carbohydrate 12 g
Fiber 1 g
Protein 5 g
Sodium 174 mg

Dietary Exchange

Starch 1
Fat 1

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