CookingLight diet CookingLight diet
Photo: Brain Woodcock; Styling: Missie Neville Crawford
Hands-on Time
40 Mins
Total Time
50 Mins
Yield
Serves 15 (serving size: 1 filled phyllo cup)

Return toasted and cooled cups to the tray they came in. It's a steady base to use when filling. For ease, work with two spoons: one to scoop, and the other to scrape the mixture neatly into the cups. You can make the cups up to a day ahead.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place phyllo cups on a baking sheet. Bake at 350° for 7 minutes or until crisp. Cool completely.

Step 3

Sprinkle 2 teaspoons rind evenly on a baking sheet covered with parchment paper. Bake at 350° for 7 minutes or until rind is dry, stirring and rotating pan after 7 minutes. Cool completely on pan.

Step 4

Combine remaining 1 teaspoon rind, 1/4 cup sugar, juices, cornstarch, and yolks in a small heavy saucepan over medium heat; stir with a whisk until smooth. Cook 6 to 8 minutes or until thick and bubbly. Whisk in butter. Place pan in a large ice water-filled bowl; cool, stirring mixture occasionally.

Step 5

Place white chocolate and 1 tablespoon whipping cream in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts; stir until smooth. Let stand 5 minutes or until slightly cooled. Combine remaining 3 tablespoons cream and 2 teaspoons sugar in a small bowl. Beat with a mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.

Step 6

Spoon about 2 teaspoons curd into each phyllo cup; top each with about 2 teaspoons cream. Sprinkle with dried rind.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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