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Blood Orange and White Chocolate Cream Cups

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.

Ingredients

  • 1 (1.9-ounce) package frozen mini phyllo cups, thawed
  • 1 tablespoon grated blood orange rind, divided
  • 1/4 cup plus 2 teaspoons sugar, divided
  • 1/4 cup fresh blood orange juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • 2 ounces premium white chocolate, finely chopped
  • 1/4 cup heavy whipping cream, divided

Nutrition Information

  • calories 86
  • fat 5.1 g
  • satfat 2.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 33 mg
  • iron 0.0 mg
  • sodium 19 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 350°.

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

  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.

  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.

  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.

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

Cook'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.