Hot Butter Rum Sauce

Over high heat, caramelize brown sugar till very dark. Deglaze with rum and slowly add heavy cream. Remove from heat and stir in butter.


Put both cheeses in mixer bowl and beat until softened. Add sugar and beat until sugar is dissolved. Stir in vanilla, lemon zest and salt. Add flour alternately with egg and sour cream. Stir in raisins. Spoon into prepared shells. Bake at 375°F for 8 to 10 minutes, until shells are golden brown. Dust with powdered sugar and sprinkle with lemon balm julienne. Arrange strawberries and chocolate loops on top. Serve.


Hot Butter Rum Sauce

  • 1 Cup (8 ounces) brown sugar
  • 1 Cup (8 ounces) dark rum
  • 1/2 Cup (5 ounces) heavy cream
  • 1/4 Cup (2 ounces) softened butter



  • 1 Cup (8 ounces) cream cheese
  • 1 Cup (8 ounces) Mascarpone cheese
  • 3/4 Cup (5 ounces) sugar
  • 1/4 Teaspoon vanilla
  • 2 Teaspoons lemon zest
  • Pinch of salt
  • 1/4 Cup (1 ounce) cake flour
  • 23/4 whole eggs (2 ounces/3 tablespoons)
  • 1/4 Cup (2 ounces) sour cream
  • 11/2 Cups California golden raisins
  • 24 frozen phyllo shells, thawed


  • Powdered sugar
  • Lemon balm sprigs, julienne
  • Fresh strawberries
  • Chocolate loops

Nutrition Facts Per Serving

Calories 490 (Calories from Fat 58%); Total Fat 32 ( Saturated Fat 12; Trans Fat 0; ); Cholesterol 70; Sodium 170; Potassium 128; Total Carbohydrate 42; Dietary Fiber 1; Sugars 22; Protein 6; Calcium 54; Iron 2;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.