Phyllo Lemon Raspberry Cups

This recipe is really delicious and very easy. I was experimenting with a fruit dip one day, and realized that this mixture could be utilized in many different combinations. The dessert looks great on a holiday buffet, and provides a perfect sized “finger food” dessert. You will be surprised at the deep, rich flavors.

INGREDIENTS:

1-10 oz. Jar Lemon Curd (Dickinson’s Brand)
1-8 oz. Container Cool Whip
Mini Phyllo Shells
Fresh Raspberries

 

DIRECTIONS:
In a mixing bowl, combine the lemon curd and the cool whip. Place the curd mixture in a large Ziploc bag, cutting a small end off one of the corners for piping. Pipe the filling into the mini phyllo shells and top with a raspberry for garnish. These shells can be filled several hours in advance of your event.

OTHER COMBINATIONS:

Use coconut curd and top with toasted coconut.
Use lime curd and top with raspberries.
Use banana curd and top with dried banana slice.
Use any curd available and top with your favorite garnish.

DOLCI E PASTICINNI - PHYLLO LEMON RASPBERRY CUPS

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