Raspberry Phyllo Cheesecake Tarts
From rodeogirl73 17 years agoIngredients
- 1 c fresh or frozen raspberry (or any fruit of your choice) shopping list
- 1/3 c splenda (recipe call for 1/4 sugar) shopping list
- 1 tsp grated orange peel shopping list
- 2 tbsp orange juice shopping list
- 1/4 tsp ground allspice shopping list
- 6 sheets frozen phyllo dough (14x9-inch sheets), thawed shopping list
- butter-flavored cooking spray shopping list
- 1 pkg reduced fat whipped cream cheese shopping list
- 8 oz. vanilla fat free yogurt shopping list
- 3/4 tbsp splenda, divided shopping list
- 1 tsp vanilla shopping list
How to make it
- Preheat oven to 350
- Combine berries, 1/3 c splenda, juice, peel, & allspice in small saucepan
- Cook and stir over medium heat until berries pop and mixture thickens
- Set aside to cool completely
- Lightly coat 12 muffin cups with cooking spray
- Cut phyllo sheets in half lengthwise, then crosswise into thirds
- Spray 1 square phyllo lightly with cooking spray
- Top with second square, slightly offsetting corners; spray lightly
- Place a third square on top
- Place the pile of phyllo squares into one of the prepared muffin cups, pressing into bottom and onto sides of cup
- Repeat with remaining phyllo squares
- Bake 3-4 mins or til golden
- Remove from oven; cool completely in muffin pan on cooling rack
- Beat cream cheese, yogurt, 3/4 tbsp splenda & vanilla in medium bowl with electric mixer til smooth
- Spoon about 1/3 cup cream cheese mixture into each phyllo cup
- Top with equal amounts raspberry mixture.
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