Raspberries are luscious. Stretch them out by making these little pies. They are one-bite jewels! Simple and very low in fat, they are hard to resist. The ‘pie crust’ is made by using mini-phyllo dough shells that are found in the frozen food aisle at your grocery store. These usually come twelve to a package and you will be surprised how low in fat they are. Even though the pies are tiny, they are packed with flavor and deliciousness! These work great on a buffet, as a snack, or just as your very own personal treat. Who can feel guilty eating one bite of pie? Not me, not you either!
12 mini-phyllo dough pie shells Crisp them according
to package directions and allow to cool.
4 ounces low-fat or no-fat cream cheese
2-tablespoons sugar or equivalent amount of sugar
substitute, separated
1 ‘pinch’ of cinnamon
½ cup fresh raspberries*
¼ whipped cream (I use the type that comes in a spray can found in the refrigerated case.)
Prepare the shells according to the package directions and allow to completely cool. Soften the cream cheese and blend in 1-tablespoon of the sugar. Add a pinch of cinnamon and blend again. Set aside.
In a separate dish mash the berries and 1-tablespoon of sugar with a fork. Place in a small strainer and allow to drain for 5 minutes.
I
n each shell place 1-teaspoon of the cream cheese mixture and spread it evenly on the bottom and up the sides of the shell. The cream cheese will keep your shells from absorbing the juice from the berries. To each coated shell add 1 heaping teaspoon of the drained raspberry and sugar mixture. Top with a small bit of whipped cream. Refrigerate until you are ready to serve them.
*Raspberries work great here, but any fresh fruit will work. You can also make these with a prepared jam. Do not add the sugar if using prepared jam.
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