Spiced Peaches and Cranberries in Phyllo Cups

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  • Level: Intermediate
  • Total: 37 min
  • Prep: 20 min
  • Inactive: 8 min
  • Cook: 9 min
  • Yield: 6 servings
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Ingredients

1 (8-ounce) package phyllo dough (recommended: Athens)

1 (1-ounce) package sugar-free, fat-free white chocolate pudding and pie filling (recommended: Jell-O)

1 1/2 cups light soymilk (recommended: Soy Dream)

1/4 teaspoon ground cinnamon

1/4 teaspoon almond extract

1 (15-ounce) can raspberry-flavored chunky peaches, drained (recommended: Del Monte)

1 cup fat-free whipped topping

2 tablespoons dried cranberries

Directions

  1. Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.
  2. Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough.
  3. Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely.
  4. In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes.
  5. Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.
  6. Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.