This is a light dessert, good after a spicy meal. The filling can be made a day or two in advance. I think I’d like to try it with other berries, especially Saskatoon berries. They are available here from a local farm for a very short period of time.
4 sheets phyllo pastry
4 tsp. butter, melted
3/4 cup light soft cream cheese
1/3 cup 2% plain yogurt
3 tbsp white sugar
Finely grated rind of 1 lemon
3 cups raspberries
1/2 cup sugar
2 tbsp cornstarch
1/2 cup water
1 tbsp icing sugar
Phyllo cups:
Work with one sheet of phyllo at a time, keeping the remainder covered with a damp tea towel. Brush with 1 tsp butter. Cut into three 5-inch wide strips. Fold each strip into thirds to form a square. Gently press into muffin cups, folding down the rough edges slightly. Make 12 cups. Bake at 400 degrees for about 5 minutes, or until golden. Cool on wire rack.
Lemon Cream Filling:
In a medium bowl mix together cream cheese, yogurt, sugar and lemon rind until smooth.
Raspberry Sauce
Mix 1/2 cup sugar and 2 tbsp cornstarch in a small saucepan. Stir in 1/2 cup water then add 2 cups of the raspberries. Bring to a boil, stirring frequently until slightly thickened. Cool.
Just before serving, fill phyllo cups 2/3 full with lemon cream. Top with raspberry sauce and arrange fresh raspberries on top. Dust lightly with icing sugar.
