Black Forest Cups
Recipe from
Family Circle
These quick and easy chocolate and cherry tarts take only 10 minutes to assemble. They makes a lovely addition to a dessert buffet.
Servings:
30 mini cups
Prep Time:
5 mins
Total Time:
10 mins
Ingredients
-
2 packages(2.1 ounces each) mini phyllo pastry shells (15 baked shells per package) (see Note)see savings
-
31foil-wrapped milk chocolate kissessee savings
-
1 can(21 ounces) cherry pie fillingsee savings
-
1 can(7 ounces) refrigerated whipped toppingsee savings
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Directions
1.
Heat oven to 350 degrees F. Place mini phyllo shells in mini cupcake tins or on a baking sheet. Unwrap 30 kisses; place 1 in each cup.
2.
Bake in 350 degrees F oven until chocolate is slightly melted, about 5 minutes. Remove tins or baking sheet from oven. Transfer phyllo cups to wire rack. With back of spoon, gently press down point of kiss into each cup.
3.
Open can of cherry pie filling. With small spoon, scoop out 1 cherry with a little sauce and place in phyllo cup on top of chocolate kiss. Repeat with remaining phyllo cups. Refrigerate any remaining cherry pie filling. (Can be reheated gently for fast and easy ice cream topper.)
4.
Immediately before serving, decoratively top each mini cup with canned whipped topping as per package directions. Unwrap remaining milk chocolate kiss. Grate over topping. Serve immediately.
5.
Note: Phyllo pastry shells are available from Fillo Factory, 800-OK-FILLO or www.fillofactory.com.
Nutrition information
Per serving: Calories 61, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 14 mg, Carbohydrate 9 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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