Easy Apricot Almond Phyllo Cups - Low-Sugar Dessert Recipe

Apricot and Toasted Almond Phyllo Cups

YIELD Makes 8 servings

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Puffs & Pastries NUTRITIONAL INFORMATION: Serving Size: 1 Phyllo Cup Fiber 1 g Carbohydrate 12 g Cholesterol 8 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 41 % Calories 109 Protein 5 g Sodium 174 mg DIETARY EXCHANGE: Starch 1 Fat 1