Recipe courtesy of Sandra Lee

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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  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.
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