Berries & Cream In Phyllo Cups

• 2 sheets frozen phyllo dough, thawed
• 1/2 cup fat free sour cream
• 1 tablespoon orange-flavored liqueur*
• 3 cups fresh blueberries, raspberries, blackberries and/or strawberries, sliced
• 1 tablespoon firmly packed brown sugar

1. Heat oven to 375F.
2. Invert six (6-ounce) custard cups onto 15x10x1-inch baking pan.
3. Spray cups with no-stick cooking spray.
4. Working quickly so pieces do not become brittle, cut both sheets of phyllo dough into thirds in both directions forming 18 (5 5/8x4 1/4-inch) pieces.
5. Place 1 piece of dough onto each inverted custard cup; spray with no-stick cooking spray.
6. Add second piece of phyllo dough with points at an angle to the first piece; press lightly to form shape of cup.
7. Spray with no-stick cooking spray.
8. Add third piece of dough; repeat spray.
9. Bake 9-12 minutes or until lightly browned around edges and crisp.
10. Remove from custard cups immediately.
11. Place onto cooling rack, right-side up; cool completely.
12. Heat broiler.
13. Combine sour cream and liqueur in bowl.
14. Place phyllo cups onto 15x10x1-inch baking pan.
15. Fill each cup with 1/2 cup berries; spoon about 1 tablespoon sour cream mixture over berries.
16. Sprinkle evenly with brown sugar.
17. Broil 6 to 8 inches from heat 1-2 minutes or until cups are golden brown.
18. Serve immediately.
19. *Substitute frozen orange juice concentrate, thawed.

phyllo, sour cream, orangeflavored liqueur, fresh blueberries, brown sugar

Taken from www.landolakes.com/recipe/2487/berries-cream-in-phyllo-cups (may not work)