Tropical Fruit Phyllo Cups

Use any combination of fruit in this simple dessert, which has fewer than 100 calories per serving.

Makes:
12 servings
Prep:
35 mins
Cool:
5 mins
Bake:
8 mins 350°F
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Tropical Fruit Phyllo Cups

Ingredients
3
cups 1/2-inch cubes of assorted tropical fruits (mangoes, papayas, kiwifruits, and pineapple)
2
tablespoons orange marmalade
2
tablespoons sweet white wine, such as Sauternes or a Riesling
1/8
teaspoon ground allspice
 
Butter-flavor cooking oil or nonstick cooking spray
4
inch sheets 18x14 frozen phyllo dough, thawed
1/4
cup sugar
 
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 Facts

(Tropical Fruit Phyllo Cups)
    Per serving:
  • 72 kcal cal.,
  • 1 g fat
  • 33 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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