Raspberry and Vanilla Phyllo Baskets

Ingredients

• 4 sheets phyllo pastry, thawed
• 1 large egg, beaten
• 1/2 C (125 ml) fat-free smooth cottage cheese
• 1/2 C (125 ml) fat-free vanilla yoghurt
• 1 vanilla pod
• 1 C (250 ml) fresh raspberries
• 4 sprigs fresh mint

Instructions

1. 1

   Preheat the oven to 180 °C. Grease a muffin tray.

2. 2

   Slice each sheet of phyllo pastry into quarters. Brush each sheet on both sides with the beaten egg, and then stack the sheets one on top of the other so that you have four stacks of four layers of phyllo pastry.

3. 3

   Press the pastry stacks into the prepared muffin tray and place in the oven for 10–15 minutes or until golden brown. Remove and set aside to cool completely.

4. 4

   Whilst the pastry baskets are baking, mix the cottage cheese and vanilla yoghurt together. Use a sharp knife to split the vanilla pod lengthways, and scoop out the vanilla seeds. Stir these into the yoghurt mixture.

5. 5

   Once the phyllo baskets have cooled, divide the berries between the baskets (reserving eight for decorating), top with 1 Tbsp (15 ml) of the vanilla-yoghurt mixture and smooth it over the raspberries. Decorate each basket with two raspberries and a sprig of fresh mint.