RASPBERRY CHEESECAKE CUPS
8 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 package (8 ounces) cream cheese, cubed
1/2 cup 4% cottage cheese
3 tablespoons sugar
3 packages (10 ounces each) frozen sweetened raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
Fresh raspberries and mint
1 Unroll the phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup.
2 In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate.
3 For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled.
4 To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.
Yield: 12 servings.