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Prep Time
5 mins
Total Time
20 mins


2 sheets
phyllo pastry, thawed
2 tsp
unsalted butter, melted
10 mL
1/4 cup
35% whipping cream
60 mL
1/4 cup
fat free sour cream
60 mL
2 tbsp
icing sugar, divided
30 mL
2 cups
fresh raspberries
500 mL


Step 1

Preheat oven to 400°F (200°C). Cut phyllo sheets in half width-wise. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller stacks (approx. 4 x 4 in./10 x 10 cm each) and transfer to a rimmed baking sheet. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min. Cool and remove weights.

Step 2

Beat together whipping cream, sour cream and 1 tbsp (15 mL) icing sugar with a whisk or mixer (stand or hand-held) until thickened. Spread cream mixture on cooled phyllo stacks, arrange raspberries overtop and dust with remaining icing sugar.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 square
6 g
Saturated Fat:
3 g
15 g
3 g
20 mg
2 g
75 mg
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