Spiced Peaches and Cranberries in Phyllo Cups

By emtoothfxr

Made this for Dinner Party desert but the pudding didn't set. It was tasty though

Ingredients

• 1 8 oz package phyllo dough (recommended Athens)
• 1 1oz package sugar-free, fat-free white chocolate pudding and pie filling (Jello)
• 1 1/2 cups light soymilk
• 1/4 tspn ground cinnamon
• 1/4 tspn almond extract
• 1 15-oz can raspberry-flavored chunky peaches (drained) Del-Monte
• 1 cup fat-free whipped topping
• 2 tbspns dried cranberries

Preparation

Step 1

Preheat to 350F.
Spray a muffin tin with cooking spray; set aside
Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5x5inch squares. Take stacked cut squares and fit into muffin cups. Lay out and spray another 5 sheets if neccessary . Tightly wrap and refreeze any unused phyllo dough.
Place phyllo cups in preheated oveen and bake 8-10 mins. until lightly browned. Remove and cool completely.
In med. mixing bowl combine pudding mix and soy milk. Whisk for 2 mins. or until pudding thickens. Stir in cinnamon and almond extract. cover and refrigerate for 5-10 mins.
Once pudding is set, stir peach chuncks and whipped topping(cool whip) into bowl until just combined. Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.