Ingredients
1
bag (6 oz) cherry-flavored dried cranberries
1/4
cup sugar
1/4
cup light rum
1
tablespoon light corn syrup
1/4
cup lemon curd
1
package (1.9 oz) frozen mini phyllo shells (15 shells), thawed
1/3
cup frozen whipped topping, thawed
Preparation
In 2-quart saucepan, heat cranberries, sugar, rum and corn syrup to boiling. Boil 2 minutes, stirring constantly, until most of liquid is evaporated. Remove from heat.
Divide lemon curd evenly among phyllo shells. Top each with 1 tablespoon cranberry mixture and 1 teaspoon whipped topping. Serve immediately.
