This light, elegant dessert makes a perfect ending to dinner, especially after a spicy meal. Lemon cream filling, lightened with yogurt, fills the phyllo cups and is topped with a simple raspberry sauce. A crunchy crust, a silky filling, and a sweet berry sauce makes for a perfect balance of flavours and textures. The cream filling and the sauce can both be made a day or two in advance and assembled on the day of your dinner. Try it with other berries too. I’m imagining it would be equally as good with blackberries, blueberries, or even cherries.
For the pastry cups:
- 4 sheets phyllo pastry
- 4 tsp. butter, melted
For the lemon cream filling:
- 3/4 cup light soft cream cheese
- 1/3 cup 2% plain yogurt
- 3 tbsp white sugar
- Finely grated rind of 1 lemon
For the berry sauce:
- 3 cups raspberries (or other berries)
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 cup water
- 1 tbsp icing sugar
1. 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.
2. Lemon Cream Filling:
In a medium bowl mix together cream cheese, yogurt, sugar and lemon rind until smooth.
3. 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.
4. 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.