Spiced Peaches and Cranberries in Phyllo Cups
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 219
- Total: 37 min
- Prep: 20 min
- Inactive: 8 min
- Cook: 9 min
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
- Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.
- 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.
- Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely.
- 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.
- Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.
- Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.