Strawberry Almond Cream Cups

Keeping with the theme of Valentine’s Day sweets I thought I would share one of my favorite desserts with a twist. Yesterday I was going through my collection of recipes and found one of my favorite pie recipes that I got from my mom, strawberries and cream pie.

I used to request this pie all the time for my birthday and it was almost a given that it would be made for Valentine’s Day.

Well, I wasn’t in the mood to make pie crust so I decided to make it in mini phyllo cups. I’ve made a couple desserts in these phyllo cups now and love them! I made Pumpkin Greek Yogurt Mousse Cups around Thanksgiving time and Mini Cranberry Orange Meringue Tarts at Christmas time, both were a hit! For Valentine’s Day I thought the phyllo cups would be perfect to make these Strawberry Almond Cream Cups.

The phyllo cups work great for this recipe because they are flaky and crisp which pairs nice with the creamy almond filling. They also look so darn cute with the filling piped in and topped with a strawberry chunk and drizzled chocolate.

The almond extract in the filling pairs perfectly with the strawberry and chocolate making it hard to only eat one, but hey they’re mini! I find it perfectly acceptable to eat at least 3 or 4 of them! This dessert is so simple and great for putting together at the last minute since you don’t have to wait for the pie crust to bake and cool. If you need a quick last minute dessert to complete your Valentine’s Day meal or any meal try making these Strawberry Almond Cream Cups!

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Yield: 12 strawberry almond cream cups

Strawberry Almond Cream Cups

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Individual phyllo shells filled with sweet almond cream, topped with a strawberry, and drizzled with chocolate. The perfect ending to a romantic dinner!

Prep Time 10 minutes

Inactive Time 10 minutes

Total Time 20 minutes

Ingredients

• 12 mini phyllo shells
• 3-4 strawberries, cut in small wedges.
• 2 oz. light cream cheese, room temperature
• 1/4 cup plain non fat Greek yogurt
• 2 T. granulated sugar
• 1/2 t. almond extract
• 2 T. heavy whipping cream
• 2 oz. dark chocolate
• 2 oz. white chocolate (optional)
• 2 T. half and half (or you can use heavy whipping cream)

Instructions

1. In a small bowl with a whisk whip the heavy whipping cream until it forms soft peaks.
2. In a larger bowl whip the cream cheese and sugar until light and fluffy.
3. Add in the almond extract and whip for another minute.
4. Fold the whipped cream into the cream cheese and yogurt mixture.
5. Place in the fridge to chill while you make the chocolate drizzle.
6. Melt 2 oz. of dark chocolate and 2 oz. of white chocolate in two small separate bowls.
7. whisk a tablespoon of warm half and half or heavy whipping cream into each bowl.
8. Pipe or spoon a little of the almond cream into each phyllo shell (about 1-2 teaspoons)
9. Place a small strawberry wedge on top of the almond cream filled cup.
10. Drizzle the strawberry almond cream cups with the dark and white chocolate.
11. Serve immediately.

Notes

It is best not to make these more than an hour before serving as the phyllo shell will soften and not be as crisp from the filling.

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