Phyllo Phruit Phlowers

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By Chef Jim

Story Published: May 11, 2011 at 8:20 AM MDT

Story Updated: Jul 6, 2011 at 8:22 AM MDT

4 phyllo dough sheets
¼ cup sugar (granulated or raw)
8 ounces vanilla yogurt at room temperature
8 ounces cream cheese, softened
1 tsp. vanilla extract
1 ½ cups mixed berries
1 Tbsp. Grand Marnier or Kahlua (optional)
4 Tbsp. unsalted butter, melted

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Preheat oven to 400. Place one sheet of phyllo on a flat surface and cover the others with a damp towel to prevent them from drying out. Brush sheet with melted butter and sprinkle with sugar. Place another sheet on top and repeat process a total of four times.

With a pizza cutter or very sharp knife, divide sheets into 3-inch squares (you should have 6). Place each square in the cup of a muffin tin and gently fan sheets so corners don’t overlap. Bake 7 to 10 minutes, until golden brown.

In a medium bowl, whip yogurt, cream cheese and Grand Marnier, if using, with the vanilla. Fold in some of the mixed berries. Cover and refrigerate for 10 minutes.

After phyllo cups are cool, remove from muffin tins and place on dessert plates. To prevent cups from moving around the plate, dot with some of the yogurt mixture and place cup on top. Fill cups with yogurt mixture and top with mixed berries.

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