Blackberry strudel cups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sheets frozen phyllo dough | |
| Thawed | ||
| Vegetable cooking spray | ||
| 1 | pint | Blackberries |
| 2 | tablespoons | Sugar -- to taste |
| 1 | cup | Cool Whip Lite=AE -- thawed |
| 6 | ounces | Lowfat lemon yogurt |
| Mint leaves -- optional | ||
Directions
Oven: 400F/200C 1/> Cut each sheet of phyllo crosswise into 4 pieces.
Coat 1 piece lightly with cooking spray; place in large custard cup.
Coat remaining pieces and layer, alternating corners. Line 6 custard cups in this manner. 2/> Place the cups on a cookie sheet. Bake about 15 minutes or until golden. Let cool to room temperature. 3/> Meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. 4/> Combine whipped topping and yogurt in medium bowl.
Reserve ½ cup blackberries for garnish; gently stir remaining berries into whipping topping mixture. Spoon into cooled pastry cups.
Top with reserved blackberries. Garnish with mint.
~ - - - - - - - - - - - - - - - - - NOTES : PIL =3D Publications International, Ltd (Illinois) Try yogurt with apricot, peach, raspbery. . . Blackberries are a great source of dietary fiber. Dietary Exchanges per ⅙ serving: 1-½ fruit, 1 fat Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy (1996:122)