Since I really didn't think you had enough berries recipes already, I will (just for you) post a few raspberry recipes. Oh, your welcome. You don't have to thank me. My children have been thanking me lately. They must be my children since they aren't complaining yet.
If you couldn't tell by now, I love berries. So, I was looking up raspberry recipe in Cooking Light Annual Recipes 2008 cookbook and noticed a raspberry Phyllo tart recipe. It looked easy. It looked quick and I totally changed it besides a few ingredients. All of my tarts were gone within the hour. So, here is my inspired recipe from Cooking Light.
1 (2.1 oz.) package of mini phyllo shells
4 oz. reduced fat cream cheese, softened
2 Tbsp honey
1/4 tsp almond extract
1/2 cup chopped almonds, toasted
1/4 cup raspberries
Crushed almonds and additional raspberries for garnish
Directions:
- Preheat oven to 350 degrees F.
- Place shells on a baking sheet.
- In a medium bowl, combine the cream cheese, honey, and almond extract.
- Stir in 1/4 cup of the chopped almonds and the 1/4 cup raspberries. Mix until well combined.
- Spoon in about 1 tsp of the cream cheese mixture into the Phyllo shells.
- Bake the shells for about 5 minutes and rotate pan.
- Bake the shells for another 5 minutes or until the cream cheese mixture is firm.
- Remove the shells from the oven and allow to cool for about 5 minutes.
- Top the shells with crushed almonds and raspberries if desired.
-Another name for phyllo is filo or fillo.
-The largest producer of phyllo products is Athens Foods.
-Phyllo dough has been produced since the Ottoman Empire but Athens foods have been producing it for over 50 years.