Tropical Fruit Phyllo Cups
Use any combination of fruit in this simple dessert, which has fewer than 100 calories per serving.
Prep Time:
35 mins
Total Time:
43 mins
Servings:
12 servings
Ingredients
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3 cups 1/2-inch cubes of assorted tropical fruits (mangoes, papayas, kiwifruits, and pineapple)
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2 tablespoons orange marmalade
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2 tablespoons sweet white wine, such as Sauternes or a Riesling
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1/8 teaspoon ground allspice
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Butter-flavor cooking oil or nonstick cooking spray
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4 sheets (18x14-inches each) frozen phyllo dough, thawed
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1/4 cup sugar
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Mint leaves (optional)
Directions
1.
For filling, combine fruits, marmalade, wine, and allspice in a bowl; toss to mix well. Cover and chill 1 to 4 hours, stirring occasionally.
2.
Preheat oven to 350 degrees F. Lightly spray twelve 2-1/2-inch muffin cups with cooking oil or nonstick cooking spray; set aside.
3.
Spray one sheet of phyllo with cooking oil or nonstick cooking spray. Sprinkle with 1 tablespoon of the sugar. Top with a second sheet of phyllo; lightly press sheets together. Repeat coating, sprinkling, and stacking with remaining phyllo sheets and sugar.
4.
Cut the phyllo stack lengthwise into thirds and crosswise into quarters, making twelve 4-1/2x4-1/2-inch squares, using a sharp knife. Press one square into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely on wire rack.
5.
To serve, use a slotted spoon to place about 1/4 cup filling into each baked phyllo cup. Garnish with mint leaves, if desired. Makes 12 servings.
Nutrition information
Calories 72, Total Fat 1 g, Saturated Fat 0 g, Sodium 33 mg, Carbohydrate 16 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 32%, Calcium 1%, Iron 0%. Exchanges: Fruit .5, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet
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