Berries & Cream Phyllo Tarts

Ingredients

• 8 ounces phyllo dough, thawed
• 6 tablespoons butter, melted
• 8 ounces mascarpone cheese
• 8 ounces cream cheese
• 1/4 cup Splenda brown sugar blend
• 1/4 cup sugar-free strawberry jelly
• 1/2 cup powdered sugar
• 3 teaspoons lemon juice (I used fresh squeezed)
• 1 cup frozen raspberries (thawed)
• 1 cup frozen blueberries (thawed)

• 1 (14 ounce) can whipped topping (optional for garnish)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.

3. 3

   Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).

4. 4

   Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.

5. 5

   Repeat steps 3 & 4 until all of the phyllo sheets have been used.

6. 6

   Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.

7. 7

   In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.

8. 8

   Fold in raspberries & blueberries.

9. 9

   When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.

10. 10

    Store in refrigerator.