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4
sheets frozen phyllo dough (17x12-inch rectangles), thawed
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Nonstick cooking spray
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1/2
cup packed brown sugar
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1
tablespoon cornstarch
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3
cups frozen unsweetened raspberries
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2
cups cranberries
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Sifted powdered sugar
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Whipped Topping or Whipped Milk Topping (see Recipe Center)
1. Grease six 6-ounce custard cups; set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth and removing only one sheet at a time.
2. Using a sharp knife, cut the phyllo stack lengthwise into 6 strips. Then cut the strips crosswise into thirds forming 18 rectangles. Carefully press 3 rectangles into each prepared custard cup so that the entire cup is covered with phyllo. Set the phyllo-lined custard cups on a baking sheet.
3. Meanwhile, in a large saucepan combine brown sugar and cornstarch; add raspberries and cranberries. Cook and stir over medium heat until thickened and bubbly. Pour the cranberry mixture into phyllo-lined custard cups.
4. Bake in a 350 degree F oven for 25 to 30 minutes or until phyllo is golden. Cool completely on a wire rack. Sift powdered sugar lightly over phyllo cups or serve with dollops of whipped topping, if desired. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 114,
- Protein (gm) 1,
- Carbohydrate (gm) 25,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 50,
- Percent Daily Values are based on a 2,000 calorie diet
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