Greek Peach Cups

 

1

teaspoon cornstarch

1 1/2

teaspoons cold water

3

cups fresh sliced peaches or Cascadian Farm® frozen organic peaches (thawed)

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/8

teaspoon ground mace

1/2

teaspoon ground allspice

3

teaspoons sugar

2

tablespoons honey

3

tablespoons no-trans-fat margarine or butter

1

vanilla bean, soaked, split in half

12

frozen (thawed) phyllo sheets (18x14 inches)

3/4

cup frozen vanilla yogurt, if desired

• 1 Heat oven to 375°F. Coat a 12-cup medium muffin pan with cooking spray.
• 2 In small bowl, whisk together cornstarch and water.
• 3 In medium saucepot over medium-high heat, combine peaches, cinnamon, nutmeg, mace, allspice, sugar, and honey. Add cornstarch mixture to peaches and cook about 5 minutes, or until sauce thickens and peaches are tender.
• 4 Melt margarine in large skillet. Scrape out seeds from vanilla bean and add to margarine.
• 5 Brush 1 sheet of phyllo with a scant teaspoon of melted margarine. Add second sheet of phyllo on top, and brush with margarine. Continue stacking phyllo, brushing with margarine between each sheet until all sheets are used. Cut into 4 strips by 3 strips to create 12 pieces. Place each piece in muffin tin and press to form muffin tin shape. Bake 8 minutes, or until golden. Cool.
• 6 Once peach mixture and phyllo cups have cooled, scoop peaches into cups. Just before serving, top each phyllo cup with 1 tablespoon frozen yogurt.