Phyllo Cups Filled with Strawberries and Cream
(makes 6 servings)
|6||sheets phyllo dough, thawed if frozen|
|refrigerated butter-flavored cooking spray|
|2||tablespoons (24 g) sugar|
|3||cups (500 g) sliced fresh strawberries|
|1||tablespoon (15 ml) fresh lime juice|
|3||tablespoons (45 ml) non-fat sour cream|
- Preheat oven to 350°F (180°C), Gas Mark 4.
- Stack 3 phyllo sheets and cut out three 7-inch (17.5 cm) squares (12 squares in all), discarding scraps. Repeat process with remaining 3 phyllo sheets. Place the 6 phyllo square stacks on a piece of parchment paper and cover with a barely damp kitchen towel.
- Lightly coat 6 individual 1/2-cup (120 ml) custard cups with cooking spray.
- Lay a piece of parchment paper on a work surface. Place 1 phyllo square on the paper. Lightly spray with cooking spray and sprinkle with 1/4 teaspoon (1.25) of the sugar. Top with a second phyllo square, spray, and another 1/4 teaspoon (1.25 ml) of sugar. Cover with third layer, spray, and another 1/2 teaspoon (2.5 ml) sugar. Press the phyllo stack into a prepared custard cup, letting the excess dough hang over the edge. Place filled cup on a large baking sheet.
- Repeat with the remaining phyllo squares, making 6 stacks in all.
- Bake for 10 to 12 minutes, until phyllo is golden brown. Carefully transfer phyllo cups to a rack to cool.
- When ready to serve, toss strawberries with lime juice.
- Place a phyllo cup on each of 6 dessert plates. Fill with strawberries and top each serving with 1/2 tablespoon (7.5 ml) sour cream and a few sprinkles of cinnamon. Serve at once.
|Per serving:||107 calories (12% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 22 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 99 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)|