Berries & Cream Phyllo Tarts

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 8 ounces phyllo dough, thawed
• 6 tablespoons butter, melted
• 8 ounces mascarpone cheese
• 8 ounces cream cheese
• 1/4 cup splenda brown sugar blend
• 1/4 cup sugar-free strawberry jelly
• 1/2 cup powdered sugar
• 3 teaspoons lemon juice (i used fresh squeezed)
• 1 cup frozen raspberries (thawed)
• 1 cup frozen blueberries (thawed)
• 1 (14 ounce) can whipped topping (optional for garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• 3 remove one phyllo sheet to a flat surface & brush with melted butter. remove second sheet, lay over the first sheet & brush with butter. repeat til you have 5 sheets total. (re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• 4 using knife or pizza cutter, cut stack of buttered sheets into 6 squares. lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. repeat with remainder of squares.
• 5 repeat steps 3 & 4 until all of the phyllo sheets have been used.
• 6 bake at 350 degrees for 8 minutes. remove from oven & allow to cool in pans.
• 7 in mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
• 8 fold in raspberries & blueberries.
• 9 when phyllo shells are cool, spoon in the filling (i used a small cookie scoop) & top with a dollop of whipped cream if desired.
• 10 store in refrigerator.