Apricot and Toasted Almond Phyllo Cups

Ingredients:

1/2 cup low-fat (1%) cottage cheese
4 ounces reduced-fat cream cheese
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 tablespoon fat-free (skim) milk
1/4 teaspoon vanilla
4 sheets phyllo dough
Butter-flavored nonstick cooking spray
3 tablespoons apricot or blackberry preserves
1/4 cup sliced almonds, toasted

Preparation:
1. Preheat oven to 350°F. Coat 8 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
2. Beat cottage cheese, cream cheese, sugar substitute, milk and vanilla in large bowl with electric mixer at high speed until completely smooth; refrigerate until needed.
3. Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly spray phyllo sheet with nonstick cooking spray; top with another sheet; spray with nonstick cooking spray. Repeat with remaining sheets of phyllo.
4. Cut stack of phyllo into 8 pieces using sharp knife or kitchen scissors. Gently fit each stacked square into prepared muffin cup. Bake 5 minutes or until lightly browned; cool on wire rack.
5. Place preserves in small microwavable bowl. Microwave on HIGH 20 seconds or until just melted. Spoon 2 tablespoons cream cheese mixture into each phyllo cup; drizzle 1 teaspoon melted preserves on top of cheese mixture. Top with 1-1/2 teaspoons almonds.