Preheat oven to 375 degrees F. Lightly coat four 6-ounce custard cups or ramekins with nonstick cooking spray; set aside. Unfold phyllo dough; keep covered with plastic wrap, removing sheets as you need them. Lay one sheet of phyllo dough on a flat surface; lightly coat with nonstick cooking spray. Top with a second phyllo sheet; lightly coat with nonstick cooking spray. Using a sharp knife or pizza cutter, cut phyllo stack lengthwise into two 14-inch-long strips. Cut each strip crosswise into two rectangles, making four total rectangles. Repeat with remaining phyllo sheets and nonstick cooking spray to make four more rectangles.

Gently press one phyllo rectangle into one of the prepared custard cups, pressing dough into the side of the cup. Place another phyllo rectangle crosswise over the first rectangle, pressing it into the side of the custard cup. Repeat with remaining phyllo rectangles and custard cups. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, milk, vanilla, and salt. Whisk in the sour cream until mixture is smooth. Add flour, whisking until mixture is smooth.

Divide batter among phyllo-lined custard cups. Place a plum half, cut side up, in the center of each custard cup.

Bake 20 to 25 minutes or until mixture is puffed, just starting to brown, and the batter around the plum is set. Cool on wire rack about 15 minutes before serving. If desired, sprinkle with powdered sugar; serve warm. Makes 4 servings (1 tart each).

Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Decrease baking time to 18 to 22 minutes.PER SERVING WITH SUGAR SUBSTITUTE: same as above except 130 cal., 20 g carb,Exchanges: 1 1/2 other carb.Carb Choices: 1