(14 ounce) can whipped topping (optional for garnish)
Serving Size: 1 (65) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 95 g57 %
Total Fat 10.6 g16 %
Saturated Fat 6.2 g31 %
Cholesterol 31.4 mg
Sodium 124.7 mg
Dietary Fiber 0.8 g3 %
Sugars 9.2 g37 %
Protein 1.9 g
Preheat oven to 350 degrees.
Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
Repeat steps 3 & 4 until all of the phyllo sheets have been used.
Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
Fold in raspberries & blueberries.
When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.