Ingredients for Fruit N Cheese Cups
- 24 sheets of phyllo dough (each sheet approximately 9x12 inches)
- Butter Flavored Cooking Spray
- 1 cup mascarpone cheese
- No Sugar Added Strawberry Preserves
- Fresh Blueberries
- Graham Cracker
- Sugar Substitute
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How to Make Fruit N Cheese Cups
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray.
- Cut each phyllo sheet into 3 equal squares (approximately 3x3 inches).
- Place 3 phyllo squares in each muffin cup, overlapping slightly and spraying lightly with cooking spray between each layer. The corners should not line up perfectly, creating a more three-dimensional cup.
- Repeat with the remaining phyllo squares until all muffin cups are filled.
- Bake for 15-18 minutes, or until the phyllo cups are golden brown and crispy.
- Remove from oven and let the cups cool completely in the tin.
- While the cups are cooling, combine the mascarpone cheese and strawberry spread in a bowl. Beat with a mixer or whisk until smooth and fluffy.
- Gently combine graham cracker crumbs and Splenda in a separate bowl.
- Once the phyllo cups are cool, fill each cup with approximately 1 teaspoon of the mascarpone mixture.
- Sprinkle the graham cracker crumbs evenly over the filling.
- Top with 4-5 blueberries per cup.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cups to chill.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
0g
