Total Time
45mins
Prep 30 mins
Cook 15 mins

Yummy!! Created and prepared for RSC#12 Can be used as appetizers or desserts.

Ingredients Nutrition

Directions

  1. Spray a mini muffin tin with buttered flavored vegetable spray.
  2. Place 3 pieces of phyllo dough in tin with butter veggie spray between pieces with corners facing different directions (looks like a star) repeat 24 times.
  3. Bake cups at 375 degrees for approx 15 minutes until crispy.
  4. Cool Shells, in pan until room temperature.
  5. While shells are cooling beat 1 cup mascarpone cheese with 2/3 cup strawberry fruit spread until pink and fluffy.
  6. Place approx 1 tsp of cheese mixture in each shell.
  7. Mix graham cracker crumbs with splenda.
  8. Sprinkle crumbs on cheese.
  9. Place blueberries on top of crumbs.
  10. Chill for approx 30 minutes.

Reviews

(1)
Most Helpful

These were very tasty little cups. I do think they could use a little bit more phyllo dough. The directions don't say to cut them into squares but I assumed that was a step needed to be taken. I do think the baking times were a little off for the cups because mine were nice and brown in only a couple of minutes. They are very tasty though and it's a great fast eye catching recipe. I didn't notice until after I was almost finished with the recipe that it calls for graham crackers (which I forgot to buy). So I just skipped that step. I do think it would be tasty with them though. Thank you so much for this lovely recipe! Made for Hidden Gems cooking Event.

Proud Veteran's wife December 26, 2008

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