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Raspberry Phyllo Squares

LeGourmetTV's picture
This simple summertime desert will make your next bbq the hit of the season!
  Phyllo pastry sheets 2 , thawed
  Unsalted butter 2 Teaspoon, churn
  Dried bean/Pie weight 6 Tablespoon
  Nonfat sour cream 1⁄4 Cup (4 tbs)
  35% whipped cream 1⁄4 Cup (4 tbs)
  Icing sugar 1 Tablespoon
  Raspberries 1⁄2 Cup (8 tbs) (fresh or frozen)

1. Preheat oven to 400°F (200°C).

2. Cut thawed phyllo pastry sheets in half width-wise.
3. Melt unsalted butter sticks.
4. Brush each piece of phyllo with melted butter and layer into a single stack.
5. Cut stack into 6 smaller, equally sized stacks (approx. 4 × 4 in./10 × 10 cm each) and transfer to a rimmed baking sheet.
6. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min.
7. Cool and remove weights.
8. In the meantime, beat together 35% whipping cream, fat-free sour cream and icing sugar with a whisk or mixer(stand or hand-held) until thickened.

9. Spread cream mixture on cooled phyllo stacks, arrange 2 cups fresh raspberries overtop and dust with 1 tbsp icing sugar.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 120 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 46 mg1.9%

Total Carbohydrates 18 g6.1%

Dietary Fiber 4.7 g18.7%

Sugars 4 g

Protein 4 g8.5%

Vitamin A 2.1% Vitamin C 5.5%

Calcium 5% Iron 7.9%

*Based on a 2000 Calorie diet

Raspberry Phyllo Squares Recipe Video