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Total Time
25mins
Prep 15 mins
Cook 10 mins

From a low-carb dessert cookbook I found at a church rummage sale but haven't yet tried.

Ingredients Nutrition

Directions

  1. Combine milk, lime juice and cornstarch in medium saucepan. Cook over medium heat 2-3 minutes, stirring constantly until thick. Remove from heat.
  2. Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitutes; cover and refrigerate until cool.
  3. Preheat oven to 350°. Spray 8 regular muffing cups with cooking spray and set aside.
  4. Place 1 sheet of phyllo dough on cutting board and spray with butter-flavored cooking spray. Repeat until all layers are done making sure to spray top sheet.
  5. Cut stack of dough into 8 squares. Fit each stacked square into prepared muffin cup pressing firmly against bottom and side. Bake 8-10 minutes or until golden brown. Remove and cool on wire rack.
  6. Divide lime mixture evenly among cups; top with whipped topping and garnish with fresh raspberries, if desired.