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Ingredients

• 4 sheets  frozen phyllo dough (17x12-inch rectangles), thawed
•   Nonstick cooking spray
• 1/2 cup  packed brown sugar
• 1 tablespoon  cornstarch
• 3 cups  frozen unsweetened raspberries
• 2 cups  cranberries
•   Sifted powdered sugar
•   Whipped Topping or Whipped Milk Topping (see Recipe Center)

Description

Use Frozen Phyllo Dough To Make The Light, Flaky Crusts For These Low-cal Cranberry-raspberry Filled Tarts.

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