Skip to Content
Level
very easy
Prep Time
5 mins
Total Time
20 mins
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
1 square
Calories:
120
Fat:
6 g
Saturated Fat:
3 g
Carbs:
15 g
Fibre:
3 g
Cholesterol:
20 mg
Protein:
2 g
Sodium:
75 mg
icon close

To serve you better, Sobeys is introducing 360Health Pharmacy & Wellness, our digital pharmacy service.

This page will redirect to 360HealthPharmacy.ca where you can manage
your prescriptions, request refills, and book appointments, all in one place.

close

Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image