Phyllo Fruit Cups

Looking for something a little different for dessert? These phyllo cups can be served with any number of sweet or savory fillings and are incredibly easy to make, nor are they as unhealthy as they could be with a few of Elle’s tweaks. Seriously, you need to serve these at your next dinner party… you’ll get rave reviews and everybody will think you’re a gourmet chef! Coming from me, a non-baker, when I tell you how easy this was you’ll be a fan of phyllo forever.


Ingredients:

whole wheat phyllo dough, defrosted in the fridge for 30 minutes (depends on how many cups you want to make, but I used a 1 packet and got 12 cups out of it)
butter flavored cooking spray (usually when working with phyllo dough, each layer is brushed with melted butter… using the spray is quicker, easier, and contributes considerably fewer calories and fat)
mixed berries (I had strawberries, blueberries, raspberries, and blackberries in the freezer)
peaches, diced (again, I always have a bag in the freezer)
1 packet of Splenda (you could also use honey, but I like Splenda for helping berries to macerate

splash of vanilla extract
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees.

Ok, so you need to work quickly with phyllo dough because it dries out very easily and it needs to be kept cold. Unroll the phyllo out on the counter and spray every other layer with the cooking spray before cutting it into 6 squares. Each square is then divided in half (layer-wise) so that you have 12 equal squares of prepared phyllo. Using an ungreased muffin tin, fill each slot with one of the phyllo squares, carefully creating a cup with the dough. Bake the phyllo cups at 350 degrees for 7-8 minutes or until slightly puffed and golden brown around the edges.

Meanwhile, in separate bowls, prepare the fillings: For the mixed berries, defrost them in the microwave for one minute before stirring in the Splenda, vanilla extract, and a scant pinch of salt. Set aside to allow the fruit to macerate. For the peaches, defrost for 45 seconds before tossing with the cinnamon and another scant pinch of salt. You can add a bit of Splenda if necessary, but frozen peaches are usually sweet enough on their own. Once the phyllo cups have cooled enough to handle, fill each cup with the fruit topping of choice and serve right away while the pastry is still warm and crisp.

Enjoy!

(Addendum: After the first night I made these and snapped this pic, I had several cups left over that I stored in a Ziploc bag in the fridge. Just tonight, I reheated a couple of the phyllo cups in the oven and this time I crumbled a square of Ghiradelli dark chocolate into each one to melt before filling the warmed cup with diced fresh strawberries. Divine!)

Really Enjoy!

Something Different For Breakfast

Because I typically work the early shift, I rarely eat breakfast at home except on my days off. On my days off I like to do it up right and go all out on breakfast/brunch and that usually involves a hardy meal with some sort of egg dish as the focal point (i.e. omelets). However, on the rare days where I don't have to go in to work until the afternoon like today, I'm not really in the mood to go all out with this first meal of the day. Today, I opted for something a little lighter, but just as satisfying and tasty. And it only required a minimum of fuss using Elle's kitchen staples...

Ingredients:

sliced peaches (I actually like to use the frozen kind because they're always sweet tasting)

blueberries

Splenda (the amount depends on how sweet the fruit is... and honey would be great here too)

1/2 tsp. cinnamon

pinch of nutmeg

ricotta cheese

pinch of salt

In a small sauce pan over medium-low heat, cook the peaches, blueberries, Splenda, cinnamon, and nutmeg for 4-6 minutes. Although I would prefer to use fresh fruit, depending on the season, the frozen version is sometimes better and easier to use instead. In any case, I always have a variety of frozen fruits in the freezer because there are just so many applications for them. Anyway, I don't bother to defrost the fruit, just toss it in the pan still frozen, and as it heats up any excess moisture will just cook down into an almost syrupy sauce. Basically, I made a warm compote with a hint of spice in the background. In the meantime, I whipped some ricotta cheese with a pinch of Splenda and a pinch of salt, then mounded it in the middle of a bowl. Once the compote reached the desired consistency, I poured it around the ricotta and topped it with another sprinkle of cinnamon. Serve with a piece of peanut butter toast on the side, and you've got a complete breakfast in less than 10 minutes from start to finish.

Enjoy!

Breakfast, Snack, Or Dessert?

I like to keep several items in my fridge and pantry that can be pulled out at a moment’s notice and used in a multitude of ways. I’m especially intrigued by ingredients that have both savory and sweet applications, like ricotta cheese and plain yogurt. On any given day, you can usually find at least one of these in my fridge (if not both) and this morning, I decided to whip up one of my favorite treats using the ricotta cheese. There are so many variations on this particular recipe, so let me tell you about today’s version:


Ingredients:

½ cup of ricotta cheese (I use the part-skim kind)
1 tsp. honey (any kind of sweetener is good here… it’s really just to individual taste)
¼ tsp. salt (that’s right… you need that hint of saltiness to balance out the sweetness)
½ tsp. vanilla extract (a real vanilla bean would be even better if you’ve got it)
sliced peaches
blueberries

This couldn’t be any easier to prepare: Whip together the ricotta, honey, salt, and vanilla until well combined and creamy then top with the peaches and blueberries. See? Easier than pie and just as tasty.

Enjoy!