Cheesecake Phyllo Cups

Baby Chevelle's Note:

These cups are one of the easiest, tastiest, deserts I have made that gives a great impression to serve. These are low in fat, or they don't have to be, by using regular cream cheese and sour cream. Also you can use any fruit that you like on top. I really like using strawberries and kiwi when they are in season. This is from Light and Tasty magazine. They look as good as they taste.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2.5 dozen

• 4 ounces reduced-fat cream cheese
• 1/2 cup reduced-fat sour cream
• 2 tablespoons Splenda sugar substitute
• 1 teaspoon vanilla extract
• 2 (2 1/8 ounce) packages miniature phyllo cups, thawed
• 1 (11 ounce) can mandarin orange sections, drained
• 1 kiwi, peeled and sliced and cut into quarters

Directions:

1. In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
2. Pipe or spoon into phyllo shells.
3. Top each with an orange segment and kiwi piece.
4. Refrigerate until serving.

Reviews

[Chef #401634]

The phyllo cups are a great concept, but I didn't like these for 2 reasons : it didn't taste "cheescakey" at all andthe artificial sweetener taste of the splenda was overpowering. Will try to find another filling for the very dainty phyllo cups.

[winkki]

Cute, easy, and tasty. People couldn't tell it was low fat and had Splenda in it. This would be a great baby/wedding shower or brunch add-on. Thanks so much for posting!