Rich, creamy and fruity all come together in our Mini Phyllo Shells for these unforgettable dessert tarts. You can use cherries or strawberries, but if you’re trying to please a large crowd, why not use both?
- 1/2 pound cherries, pitted and cut in halves or quarters
- 1/2 cup sugar, divided
- 2 tablespoons cold water
- 1 1/4 teaspoons unflavored gelatin
- 1/2 cup low-fat buttermilk
- 3 teaspoons amaretto (or 1 1/2 teaspoons almond extract)
- 1 cup heavy cream
- 2 packages (15 count, each) Athens® Phyllo Shells
In a small bowl, combine cherries with 2 tablespoons sugar. Set aside to marinate.
In a small saucepan, add water and sprinkle with gelatin. Let stand for 1 minute to soften. Heat on low temperature, stirring until gelatin has dissolved and small bubbles start to form (about 1 minute). In a large bowl, whisk buttermilk and amaretto with 3 tablespoons sugar. Add gelatin mixture in a thin stream, whisking constantly.
In a small chilled bowl, whip cream and 3 tablespoons sugar until soft peaks form. Gently fold whipped cream into buttermilk mixture. Refrigerate for at least 1 hour. Pipe or spoon filling into phyllo shells and top with cherries. Serve immediately.
Serving size: 1 shell (18g); Calories: 40; Calories from Fat: 20; Total Fat: 2.5g; Saturated Fat: 1.5g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 10mg; Total Carbohydrate: 4g; Dietary Fiber: 0g; Sugars: 3g; Protein: 0g; Vitamin A: 2%; Vitamin C: 2%; Calcium: 2%; Iron: 0%
• For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
• For a frozen dessert option, freeze after filling shells, defrost for 15 minutes, and serve.
• Strawberries can be substituted for cherries.