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Level
easy
Prep Time
5 min
Total Time
20 min
Serves
6

Ingredients

2 sheets
phyllo pastry, thawed
2 tsp
unsalted butter, melted
10 mL
1/4 cup
35% whipping cream
60 mL
1/4 cup
fat free sour cream
60 mL
2 tbsp
icing sugar, divided
30 mL
2 cups
fresh raspberries
500 mL

Directions

Step 1
Preheat oven to 400°F (200°C). Cut phyllo sheets in half width-wise. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller stacks (approx. 4 x 4 in./10 x 10 cm each) and transfer to a rimmed baking sheet. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min. Cool and remove weights.
Step 2
Beat together whipping cream, sour cream and 1 tbsp (15 mL) icing sugar with a whisk or mixer (stand or hand-held) until thickened. Spread cream mixture on cooled phyllo stacks, arrange raspberries overtop and dust with remaining icing sugar.

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Nutritional Facts

Per:
Calories:
120
Fat:
6
Saturated Fat:
3
Monounsaturated Fats:
Trans:
Trans:
Carbs:
15
Fibre:
3
Sugar:
0
Sugar Alcohols:
Cholesterol:
20 mg
Protein:
2
Iron:
Sodium:
75 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: