Raspberry Spring Baskets Recipe

March 25, 2009

Fresh Raspberry Spring Baskets

This dessert is like a spontaneous flavor combustion in your mouth. What better way to celebrate Spring than with fresh fruit atop a light and fluffy lemon vanilla pudding? I love Spring and these little crispy creamy fruity baskets just ooze with Spring feeling. Light and refreshing – just what the doctor ordered. Not only are they adorable, they are delicious too!

I combined homemade vanilla pudding with fresh lemon zest, fresh raspberries, and for the shells, I baked phyllo dough inside muffin pans. Super-fast and easy to make. This would be a adorable appetizer for a bridal shower, baby shower, or just for fun! And the best part – it’s not entirely bad for you!

I suspect this would be outrageously good with chocolate pudding and strawberries, or citrus-infused vanilla pudding, or orange zest with blackberries on top. Or, this would be out of this world with butterscotch pudding, and caramelized apples. This beautiful bite can be so versatile, as you can see.

Ingredients

1/2 cup organic cane sugar
3 tablespoons cornstarch
Pinch of salt
2 1/2 cups milk
2 lightly beaten egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon of fresh lemon zest
Phyllo dough for shells (about 10 sheets)
About 2 tablespoons of melted butter
1 cup fresh raspberries

Phyllo Basket Directions

Pre-heat oven to 400 degrees.
Cut or tear phyllo dough sheets to fit in muffin pan, and layer each muffin cup with about 5 layers of phyllo dough sheets. Don’t worry if you have jagged edges, it makes for a nice organic presentation!
Lightly brush each phyllo muffin mold with melted butter
Bake for about 10 minutes or until lightly golden brown
Let phyllo shells completely cool

Lemon Vanilla Pudding Directions

If you’re in a pinch, then instant pudding will work great too (shh!!), but of course, homemade pudding is better for you and has better flavor.

Pour 2 cups of milk, 1/2 cup sugar, and a pinch of salt in a medium saucepan over a medium heat (do not stir)
In a separate bowl, combine 1/2 cup of milk, cornstarch, and lightly beaten eggs yolks, mix well (about 1 minute)
When milk/sugar mixture begins to boil, remove from heat and stir in egg/milk/cornstarch mixture (pudding should start to thicken by now)
Return to heat, and stir in butter, vanilla and lemon zest, cook and stir for 2 additional minutes
Pour into pre-baked phyllo cups, and let cool
Top with raspberries or any fruit of choice!
Serve chilled, or warm

Serves 12