A tisket, a tasket—you won't find sweeter baskets. These buttery toast triangles, filled with fruit and a creamy dulce de leche sauce, are a must try.
What You Need
Original recipe yields 8 servings
16 white bread slices, crusts removed
1/2 cup butter, melted
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup dulce de leche (sweetened milk caramel)
1/3 cup packed brown sugar
2 Tbsp. cornstarch
1/2 cup milk
1 tsp. vanilla
2 Tbsp. PLANTERS Sliced Almonds, toasted
1/4 cup blueberries
16 sprigs fresh mint
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Let's Make It
Heat oven to 350ºF.
Flatten bread slices with rolling pin to 1/4-inch thickness; cut each diagonally in half, then diagonally in half again to make 4 triangles. Brush with butter. Line each of 16 muffin pan cups with 4 bread triangles, allowing bread points to extend over top of each cup and firmly pressing bread triangles onto bottom and up side of cup.
Bake 20 min. or until golden brown. Meanwhile, mix sour cream, dulce de leche and sugar in medium saucepan. Dissolve cornstarch in milk; stir into sour cream mixture. Cook on medium-high heat 12 to 15 min. or until thickened, stirring constantly. Cool completely.
Stir vanilla into sour cream mixture. Chop banana; place in toast cups. Top with sour cream mixture, nuts, berries and mint.
Balance out your food choices throughout the day so you can enjoy these filled portion-controlled toast cup desserts on occasion.
Sour cream mixture can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
Bake the toast cups in ramekins instead of the muffin pan cups.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.