Spiced Peaches and Cranberries in Phyllo Cups

1. 1

   Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.

2. 2

   Lay a stack of 5 sheets of phyllo dough on a flat surface.

3. 3

   Spray between each sheet of phyllo with cooking spray.

4. 4

   Use a knife to cut 5 by 5-inch squares.

5. 5

   Take stacked cut squares and fit into muffin cups.

6. 6

   (Lay out and spray another 5 sheets if necessary.)

7. 7

   Tightly wrap and refreeze any unused phyllo dough.

8. 8

   Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned.

9. 9

   Remove and cool completely.

10. 10

    In a medium mixing bowl combine pudding mix and soy milk.

11. 11

    Whisk for 2 minutes or until pudding thickens.

12. 12

    Stir in cinnamon and almond extract.

13. 13

    Cover and refrigerate for 5 to 10 minutes.

14. 14

    Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.

15. 15

    Spoon mixture into cooled phyllo cups.

16. 16

    Garnish with dried cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.