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Fruits and Berries in Phyllo Cups

Featured in the Honolulu Star-Advertiser on April 20, 2011.

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Ingredients:

Fruits and Berries in Phyllo Cups

  • Non-stick cooking spray
  • Fresh fruits (strawberries, raspberries, blueberries, kiwi, mandarin oranges, grapes, peaches)
  • 1 1/2 cups milk
  • 1 pkg (3 3/4 oz) instant vanilla pudding and pie filling

Filling:

  • 6 sheets phyllo (flaky thin sheets of pastry dough)
  • Whipped cream
  • Powdered sugar

Directions:

  1. Preheat electric oven to 350°F.
  2. Spray 6 large baking cups with non-stick cooking spray.
  3. Cut fruits into serving pieces.
  4. Using 1 1/2 cups milk, prepare pudding according to package directions.
  5. Cut phyllo sheets into 6-inch squares; spray each square with cooking spray.
  6. Alternating corners, layer 6 squares together.
  7. Place layered phyllo squares in prepared baking cups with ends of phyllo squares sticking up.
  8. Bake for 10 to 15 minutes.
  9. Cool and remove from baking cups.
  10. Place pudding in each cup.
  11. Top with fruits and whipped cream.
  12. Sprinkle with powdered sugar.

Makes 6 servings.

Note: Ice cream may be used to substitute the pudding.

Approximate Nutrient Analysis per serving (based on 1 /2 cup fruit per servings and not including whipped cream and powdered sugar):
250 calories, 10 g fat, 2 g saturated fat, 5 mg cholesterol, 400 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g sugar, 4 g protein

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