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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Yummy!! Created and prepared for RSC#12 Can be used as appetizers or desserts. Ingredients:
phyllo dough, keep moist (cut into 72 - 2 inch squares) |
butter-flavored cooking spray |
1 cup mascarpone cheese |
2/3 cup no-sugar-added strawberry preserves |
1 cup fresh blueberries |
1/4 cup graham cracker, crushed |
1 teaspoon sugar substitute (splenda) |
Directions:
1. Spray a mini muffin tin with buttered flavored vegetable spray.
2. Place 3 pieces of phyllo dough in tin with butter veggie spray between pieces with corners facing different directions (looks like a star) repeat 24 times.
3. Bake cups at 375 degrees for approx 15 minutes until crispy.
4. Cool Shells, in pan until room temperature.
5. While shells are cooling beat 1 cup mascarpone cheese with 2/3 cup strawberry fruit spread until pink and fluffy.
6. Place approx 1 tsp of cheese mixture in each shell.
7. Mix graham cracker crumbs with splenda.
8. Sprinkle crumbs on cheese.
9. Place blueberries on top of crumbs.
10. Chill for approx 30 minutes.
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