Don't be intimidated by phyllo pastry. Frozen phyllo dough is pre-rolled, fuss-free and readily available. Not to mention that it has so many uses, like in our bite-size Fruit Phyllo Baskets!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 sheets frozen phyllo dough, thawed
1/4 cup Philadelphia Strawberry Light Cream Cheese Product
1/3 cup thawed Cool Whip Light Whipped Topping, divided
4 fresh strawberries, finely chopped
2 Tbsp. fresh blueberries
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How do I make it ?
Heat oven to 375ºF.
Spray 1 phyllo sheet with cooking spray. Fold crosswise in half; spray again. Cut into 24 (2-inch) squares; stack to make 4 stacks of 6 squares each. Place 1 stack in each of 4 mini muffin cups. Repeat with remaining phyllo sheets.
Bake 5 to 7 min. or until lightly browned. Carefully remove from muffin cups; cool completely.
Mix cream cheese product and 1/4 cup Cool Whip in medium bowl until well blended. Stir in berries; spoon into phyllo cups just before serving. Top with remaining Cool Whip.
Kraft Kitchen Tips!
The phyllo cups can be baked ahead of time. Store in airtight container at room temperature up to 24 hours. Fill as directed just before serving.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 85 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 3 g
Protein 2 g
6 servings, 2 phyllo cups (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.