Take Athens® Phyllo Shells and fill them with the sweet flavors of favorite brunch cocktail, the bellini! Enjoy them with brunch or as light dessert for your next party.
- 4 peaches, peeled and 1/2" diced
- 1/2 cup Prosecco
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 1/2 tablespoons corn starch
- 2 packages (15 count, each) Athens® Phyllo Shells
- 1 cup whipped topping, for garnish
Preheat oven to 375°. In a medium saucepan over high heat, bring Prosecco to a low boil. Reduce heat to medium and stir in the peaches. Cook for 3 minutes, or until peaches start to soften. Remove from heat and strain peaches reserving ¼ cup of cooking liquid. In a medium bowl, combine peaches, reserved cooking liquid, sugar, lemon juice and corn starch. Allow to cool 5-10 minutes. Spoon filling into phyllo shells and place on baking sheet. Bake for 20-25 minutes.
Cool, garnish with whipped topping and serve.
Serving size: 1 shell (35g), Amount per serving: Calories 40, Total Fat –1, Saturated Fat –0g, Trans Fat – 0g, Cholesterol –0 mg, Sodium – 15mg,Total Carbohydrate - 7g, Dietary Fiber - 0g Sugars – 4g, Protein - 1g, Vitamin D – 0%, Calcium – 0%, Iron 0%, Potassium - 02%
Shells can be filled and frozen, prior to baking, in air tight containers for up to 2 weeks. Remove from freezer and bake as above. No need to defrost.