Elegant Peach Cups with Raspberry Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Sugar1 Tablespoon
 Ground nutmeg1⁄4 Teaspoon
 Frozen phyllo pastry sheets4 , thawed
 Vegetable cooking spray1
 Peeled, sliced fresh peaches2 Cup (32 tbs)
 Raspberry sauce2 Tablespoon

Nutrition Facts

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


Combine sugar and nutmeg in a small bowl; set aside.
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.
Serve immediately.