Berry phyllo cups with lemon cheesecake cream
A super easy, mini dessert with a tasty combination of citrus, creaminess, fruit in a crisp shell.
Servings: 15 bites
- 1 pack phyllo pastry cups 15 pieces (also called mini phyllo shells)
- 4 tablespoon cream cheese ¼ cup
- 4 tablespoon Greek yogurt ¼ cup
- ½ lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 6 strawberries medium
- 30 blueberries
Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
Fill the phyllo cups about ¾ full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.
Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 18mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3.7mg | Calcium: 9mg