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Lychee Cheesecake Blossom

Makes 12 Servings

8 sheets phyllo dough
1/4 cup butter, melted
1/2 cup cottage cheese
1 package (8 ounces) cream cheese, softened
1 egg
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.

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