Cranberry Phyllo Tart

By dashy_65

Ingredients

• 2 C. Fresh cranberries
• 1/4 C. Plus 2 tablespoons firmly Packed brown sugar
• 2 T. Amaretto (almond-flavored Liqueur)
• 2 T. Semisweet chocolate Mini-morsels
• 1/3 C. Firmly packed brown sugar
• 1 tub(8-ounce) light process Cream cheese product
• 1/2 t. Vanilla extract
• 1 Egg
• 1 Egg white
• Butter-flavored vegetable
• Cooking spray
• 8 sheets frozen phyllo pastry, Thawed
• 1 T. Powdered sugar

Details

Servings 8

Preparation

Step 1

Combine first 3 ingredients in a saucepan; stir well. Cook over medium heat 7 minutes or until cranberries pop and mixture thickens; stir frequently. Spoon into a bowl; stir in chocolate.
Set aside.

Position knife blade in food processor bowl, and add 1/3 cup brown sugar and next 4 ingredients.
Process until smooth, and set aside.

Coat a 9-inch pieplate with cooking spray.
Working with 1 phyllo sheet at a time, coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13- x 8-1/2-inch rectangle.
Gently press folded sheet of phyllo into prepared pieplate, allowing ends to extend over edges of pan; coat phyllo with cooking spray.
Place another folded sheet of phyllo across first sheet in crisscross design; coatphyllo with cooking spray.
Repeat procedure with remaining 6 sheets phyllo.
Spoon cream cheese mixture into phyllo crust, spreading evenly.
Spoon mounds of cranberry mixture over cream cheese mixture; swirl with a knife for a marbled effect.
Crumple edges of phyllo to fit pan and form a rim.
Bake at 325 deg for 35 minutes or until phyllo is lightly browned and filling is set.
Let cool on a wire rack.
Sprinkle with powdered sugar.
Yield: 8 servings (serving size: 1 wedge).

cal 250, fat 8.5, carbs 38