Combine milk, lime juice, and cornstarch in medium saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly until thickened. Remove from heat.
Add egg substitute; whisk constantly for 30 seconds to allow egg substitute to cook. Stir in sour cream and sugar substitute; cover and refrigerate until cool.
Preheat oven to 350°F. Spray 8 standard (2 1/2-inch) muffin cups with cooking spray.
Place 1 sheet of phyllo dough on cutting board; lightly spray with cooking spray. Layer with remaining 3 sheets phyllo dough, lightly spraying each sheet with cooking spray.
Cut stack of phyllo dough into 8 squares. Gently place phyllo stacks in prepared muffin cups; press firmly into bottoms and up sides of cups. Bake 8 to 10 minutes or until golden brown. Carefully remove from muffin cups; cool on wire rack.
Divide lime mixture evenly among phyllo cups; top with whipped topping. Garnish with raspberries and lime slices.
*Note: Cover with damp kitchen towel to prevent dough from drying out.
Calories: 82 calories, Carbohydrates: 13 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 88 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.