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Ingredients

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Directions

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  • Rinse cranberries in cold water; drain. Place cranberries in a food processor or blender. Cover and process or blend until finely chopped. Set aside.

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For filling:
  • In a small saucepan, combine sugar, water and cornstarch. Stir in cranberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; cool.

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  • Place phyllo shells on a baking sheet. Bake in a 350 degree F oven for 3 to 5 minutes or until heated through and crisp. Remove from oven. Set aside.

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  • To serve the mini desserts, spread 1 teaspoon of cranberry filling in bottom of each phyllo shell. In a medium bowl, gently fold in the remaining cooled cranberry filling into the 1/2 cup whipped topping. Spoon the whipped topping mixture over cranberry filling in shells. Top each with a small amount of additional whipped topping. If you like, chill up to 8 hours. Makes 15 mini phyllo shells (about 7 servings).

Tips

Warrens Cranberry Festival -- Warrens, WIRecipe Contributor: Jean Harvey, Bruce, WI1st Place Fresh Cranberry Category -- 2009Warrens Cranberry Festival37th Annual September 25-27, 2009Wisconsin Cranberry Discovery Center204 Main StreetWarrens, WI 54666Phone: (608) 378-4878Fax: (608) 378-3328

Nutrition Facts

139 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 22 mg sodium. 14 mg potassium; 25 g carbohydrates; 1 g fiber; 16 g sugar; 1 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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