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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.
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Nutrition Facts

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