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Elegant Peach Cups with Raspberry Sauce Recipe
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen phyllo pastry sheets||4 , thawed|
|Vegetable cooking spray||1|
|Peeled, sliced fresh peaches||2 Cup (32 tbs)|
|Raspberry sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 518 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.56 g2.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 369.4 mg15.4%
Total Carbohydrates 120 g40%
Dietary Fiber 8.1 g32.5%
Sugars 60.7 g
Protein 9 g18.6%
Vitamin A 31.8% Vitamin C 889%
Calcium 3.3% Iron 12.3%
*Based on a 2000 Calorie diet
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Layer second sheet of phyllo on first sheet.
Lightly coat top sheet with cooking spray; sprinkle with half of sugar mixture.
Cut stack of phyllo into 4 rectangles (approximately 9- x 6 1/2-inches) with a sharp knife.
For each cup, press 1 stack of rectangles into a 10-ounce custard cup coated with cooking spray.
Place a second stack of rectangles perpendicular over first stack, and press into cup, pleating phyllo to form a ruffled edge.
Repeat procedure with remaining 2 sheets phyllo and remaining sugar mixture.
Place custard cups on a baking sheet.
Bake at 350° for 8 minutes or until lightly browned.
Cool 5 minutes in custard cups.
Carefully remove pastry from cups, and cool completely on a wire rack.
Phyllo cups may be stored in an airtight container up to 2 days, if desired.
To serve, place phyllo cups on individual dessert plates.
Arrange 1/2 cup peach slices in each cup; spoon 2 tablespoons Raspberry Sauce over each serving.
Garnish with raspberries, if desired.