Blackberry strudel cups

Yield: 6 Servings

Measure Ingredient
6 \N Sheets frozen phyllo dough
\N \N Thawed
\N \N Vegetable cooking spray
1 pint Blackberries
2 tablespoons Sugar -- to taste
1 cup Cool Whip Lite=AE -- thawed
6 ounces Lowfat lemon yogurt
\N \N Mint leaves -- optional

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)

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