8 sheets phyllo dough
1/4 cup butter, melted
1/2 cup cottage cheese
1 package (8 ounces) cream cheese, softened
1/2 cup plus 3 tablespoons sugar, divided
4 teaspoons lemon juice, divided
1/2 teaspoon vanilla
30 ounces of lychees peeled, cut in halves, and juice reserved
Fresh lychees and sliced kiwifruit, for garnish
Preheat oven to 350 F. Grease 12 (2 1/2 inch) muffin cups. Layer
4 sheets of phyllo dough on waxed paper, brushing each sheet with melted
butter. Repeat with remaining 4 sheets, forming seperate stack. Cut each
stack in half lengthwise and then in thirds crosswise, to make a total
of 12 squares. Gently fit each stacked square into prepared muffin cup, forming 4-petaled blossom.
Process the cheese, egg, 3 tablespoons of the sugar, 1 teaspoon of the lemon
juiceand the vanilla in a food processor or blender until smooth. Divide
evenly aming cups. Bake 10 to 15 minutes or until lightly browned. Carefully
remove from muffin cups to cool.
Bring reserved lychee juice to a boil in a small saucepan. Cook until
reduced to 3/4 cup, stirring occasionally. Puree lychees in food processor or
blender. Combine lychee puree, juice, remaining 1/2 cup sugar and 3 teaspoon
lemon juice. Refrigerate.
To serve, spoon lychee sauce onto 12 dessert plates. Place cheesecake
blossom on each plate. Top with fresh lychees and arrange kiwifruit
in sauce to resemble leaves.