Directions:
- Preheat oven to 350 degrees F. Coat mini muffin pans with cooking spray. Working in batches, if necessary, fit phyllo cups into pans.
- In bowl, stir together 1 1/3 cups caramel topping, eggs, chopped pecans, 1/2 cup cranberries and salt. Fill each phyllo cup with about 1 Tbs mixture. Bake 8 - 15 minutes or until lightly browned and filling is set. Cool 5 minutes. Transfer cups to racks; cool completely.
- Up to 4 hours before serving, toss pecan halves with remaining caramel topping. Transfer whipped topping to pastry bag fitted with medium star tip; pipe rosette onto each cup. Garnish each cup with pecan half and remaining cranberries. Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.76 Kcal (698 kJ) | ||
| Calories from fat | 97.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Cholesterol | 25.65mg | 9% | |
| Sodium | 86.28mg | 4% | |
| Potassium | 111.27mg | 2% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 324.39 Kcal (1358 kJ) | ||
| Calories from fat | 189.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 17% | |
|---|---|---|---|
| Cholesterol | 49.9mg | 9% | |
| Sodium | 167.84mg | 4% | |
| Potassium | 216.44mg | 2% | |
| Total Carbs | 31.19g | 5% | |
| Sugars | 6.62g | 14% | |
| Dietary Fiber | 2.74g | 6% | |
| Protein | 6.79g | 7% | |
| Vitamin C | 1.2mg | 1% | |
| Iron | 1.3mg | 4% | |
| Calcium | 81.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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