Рецепт Raspberry Cream Cheese Cups
This year we spent Christmas at my daughters house.
We had Turkey and all the trimmings.
For dessert my daughter-in-law Kim brought these delicious dessert cups.
Fast, easy and delicious....perfect for any occasion.
This recipe calls for using Athens Phyllo Cups.
For some reason I have never used phyllo cups....
But I can definitely say I'm going to start.
In fact, I would love to change this recipe slightly and spoon lemon curd into the phyllo cups first, then add the marshmallow mixture, and use candied lemon peel in place of the raspberries......
or fill the phyllo cups with chocolate mousse and top it off with an Andes mint candy and a dollop of whipped cream......the possibilities are endless....
Hmm.....just think of the fun appetizers I could make with phyllo cups....
Check back in a few weeks to see what I've come up with!
Thanks Kim, I think I'm on to something here.....
- 2 packages (15 count each) Mini Phyllo Shells
- 1 (7 oz) jar marshmallow fluff
- 1 (8 oz) package cream cheese, room temperature
- 30 fresh whole raspberries or blackberries
- Whipped topping
- Preheat oven to 350 degrees
- Place Athens mini phyllo cups on baking sheet
- Crisp shells for 3-5 minutes
- Remove and set aside to cool
- Combine marshmallow fluff
- And cream cheese in a medium bowl
- Blend until smooth
- Refrigerate for 30 minutes
- Fill each crisped shell with 2 teaspoons of filling
- Top each cup with one raspberry or blackberry
Garnish each with whipped topping, if desired
Thanks again to Fred, Mindy, Bob and Kim for doing all the cooking this year:)
Note: The views and opinions stated here are my own. I have not been compensated from any company mentioned in this post.