Directions:
- Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup.
- In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate.
- For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled.
- To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.36 Kcal (500 kJ) | ||
| Calories from fat | 54.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 9% | |
|---|---|---|---|
| Cholesterol | 27.89mg | 9% | |
| Sodium | 106.53mg | 4% | |
| Potassium | 38.1mg | 1% | |
| Total Carbs | 13.59g | 5% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 261.58 Kcal (1095 kJ) | ||
| Calories from fat | 120.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 9% | |
|---|---|---|---|
| Cholesterol | 61.13mg | 9% | |
| Sodium | 233.47mg | 4% | |
| Potassium | 83.5mg | 1% | |
| Total Carbs | 29.78g | 5% | |
| Sugars | 13.97g | 26% | |
| Dietary Fiber | 1.18g | 2% | |
| Protein | 5.67g | 5% | |
| Vitamin C | 4.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 3% | |
| Calcium | 33.7mg | 2% | |
* 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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