Fresh Fruit Phyllo Bites
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients Nonstick cooking spray4 sheets frozen phyllo dough, thawed2 tablespoons sugar in the raw, divided1/2 cup Fresh blueberries1 cup fresh peaches chopped6 tablespoons fat free Cool Whip
Instructions
Preheat oven to 350°F. Lightly coat a nonstick muffin tin with cooking spray.
Place 1 sheet phyllo dough on a clean,cutting board, lightly coat with cooking spray. Sprinkle lightly with sugar .
Place another sheet of phyllo on top, coat with cooking spray, and sprinkle with sugar Repeat with 2 remaining sheets of phyllo. Cut stack into 6 pieces. Gently press each piece into a muffin cup. Bake 8 to 10 minutes, until just golden brown. Let cool.
.When ready to serve fill phyllo cups with about a 1/4 cup combined peaches and blueberries and garnish with FF topping (about 1 tablespoon per cup).
I also sprinkle with alittle cinnamon and alittle more sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user GERRYGAIL.
Preheat oven to 350°F. Lightly coat a nonstick muffin tin with cooking spray.
Place 1 sheet phyllo dough on a clean,cutting board, lightly coat with cooking spray. Sprinkle lightly with sugar .
Place another sheet of phyllo on top, coat with cooking spray, and sprinkle with sugar Repeat with 2 remaining sheets of phyllo. Cut stack into 6 pieces. Gently press each piece into a muffin cup. Bake 8 to 10 minutes, until just golden brown. Let cool.
.When ready to serve fill phyllo cups with about a 1/4 cup combined peaches and blueberries and garnish with FF topping (about 1 tablespoon per cup).
I also sprinkle with alittle cinnamon and alittle more sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user GERRYGAIL.
Nutritional Info Amount Per Serving
- Calories: 84.3
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 64.4 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.2 g