Italian Phyllo Cups

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningCKD diet
Italian Phyllo Cups: Crispy phyllo dough filled with a savory blend of almonds and tofu. A low-sodium, vegan snack or appetizer.
Meal TypeAppetizer, Dinner, Lunch, Side dish, Snack 
DietsDairy free, Low calorie, Low carb, Low phosphorus, Low potassium, Low sodium 
Ingredients
Yield:
Serves 12
  • ½ cup whole almonds
  • 8 oz. Tofu, firm
  • 1½ teaspoons chopped garlic
  • ¼ teaspoon dried oregano
  • 2 teaspoon dried basil
  • ¼ teaspoon dried ground thyme
  • 1 tablespoon lemon juice
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon grilling spice, salt-free
  • 2 drops Tabasco
  • 1¼ teaspoon vegetable base
  • ¼ teaspoon garlic powder
  • 8 sheets of phyllo dough
  • Olive oil, (sprayed between the sheets)
Italian Phyllo Cups
Directions
Prep: 30 min, Cook: 30 min, Total: 1 hr
  1. Blanch the almonds in water, simmering for 15 minutes.
  2. Drain the almonds and chop in food processor.
  3. Add the rest of ingredients, except phyllo dough & oil, and mix into a smooth consistency.
  4. Take 1 sheet of phyllo dough, spray with oil, add a second sheet and spray with oil, until you have 4 layers.
  5. Cut the dough into 12 squares; place each square into a muffin cup.
  6. After filling 12 muffin cups, spoon the almond-tofu mixture into each phyllo cup.
  7. Bake in a pre-heated 400 F oven for 10 to 15 minutes, until the phyllo is golden brown.
  8. Remove from oven, let cool for 5 minutes and serve.
Nutritional Information
  • Calories 94
  • Carbohydrates 9.1 g
  • Dietary Fiber 1.2 g
  • Protein 4.6 g
  • Fat 4.7 g
  • Saturated Fat 0.6 g
  • Sodium 70.1 mg
  • Potassium 97.7 mg
  • Calcium 75 mg
  • Phosphorus 70.2 mg