Makes 4
Preparation Time 20 minutes
Total Baking Time 20 minutes
Oven Temperature 180°C

• 100g phyllo pastry
• 15ml low-fat margarine, melted
• 10ml sugar substitute (such as Sugalite)

Filling

• 200g (1 tub) smooth, fat-free cottage cheese
• 125ml (85g) sugar substitute (such as Sugalite)
• 5ml vanilla essence
• 1 medium egg
• 20ml (16g) self-raising flour
• 125ml low-fat evaporated milk
• 10ml lemon zest

Decorations

• plain fat-free yoghurt
• fresh berries
• fresh mint

1 Cut the phyllo pastry into 12 x 12cm squares. Prepare a glaze by mixing the melted margarine with the sugar substitute.

2 Grease four cupcake tins and layer four pastry squares in the bottom of each, brushing the pastry layers with the glaze as you go. Bake the pastry for five minutes.

3 Filling Beat the cottage cheese and the sugar substitute until fluffy. Add the vanilla essence and beat in the egg. Gradually add the flour, beating well after each addition. Beat in the evaporated milk. Add the lemon zest and combine well.

4 Pour the filling into the pastry shells and bake for 15 minutes. Remove from the oven and allow to cool. Decorate with yoghurt, berries and fresh mint.

Text and image source: Ideas magazine