Raspberry Chocolate Chip Phyllo Pouches

That's sure a mouthful of a title. I had some left over phyllo dough in the freezer along with some raspberries...so I got creative Thursday night since it was raining.

1 cup raspberries

1/4 cup water

1 tbsp arrowroot starch

2 tbsp sugar

Heat above on stove until a thick sauce is formed.

Spray muffin pan with nonstick spray. Take a sheet of phyllo dough and fold it into in half 3 times, place folded phyllo dough over a muffin cup and press in, leaving extra hanging out. In each cup put about a tbsp of the raspberry sauce and few chocolate chips. Pinch the top closed and repeat until you've filled all the pouches. Cover the muffin pan with parchment paper and back at 350 degrees for about 10-15 minutes. Maybe less...since a few of my pouches over flowed a bit, but it was an experiment and they still tasted good!