Cranberry Blossoms

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

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.

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.

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).