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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From a low-carb dessert cookbook I found at a church rummage sale but haven't yet tried. Ingredients:
3/4 cup nonfat milk |
6 tablespoons fresh lime juice |
2 tablespoons cornstarch |
1/2 cup cholesterol-free egg substitute |
1/2 cup reduced-fat sour cream |
1/2 cup sugar substitute |
4 sheets phyllo dough |
butter-flavored cooking spray |
3/4 cup thawed frozen fat free non-dairy topping |
fresh raspberry (optional) |
Directions:
1. Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2-3 minutes, stirring constantly until thick. Remove from heat.
2. Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitutes; cover and refrigerate until cool.
3. Preheat oven to 350°. Spray 8 regular muffing cups with cooking spray and set aside.
4. Place 1 sheet of phyllo dough on cutting board and spray with butter-flavored cooking spray. Repeat until all layers are done making sure to spray top sheet.
5. Cut stack of dough into 8 squares. Fit each stacked square into prepared muffin cup pressing firmly against bottom and side. Bake 8-10 minutes or until golden brown. Remove and cool on wire rack.
6. Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.
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