Chocolate Berry Cups

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Fruit and chocolate lovers will appreciate this tasty treat. The cups can be made ahead and stored in an airtight container for up to three days, making this an easy dessert when you’re short on time. Finish it off just before serving.


  • 1 cup(s) berries, fresh
    mixed berries
  • 1 tablespoon sugar substitute
  • 2 sheet(s) phyllo dough, whole-wheat, frozen
    13- x 18-inch, thawed
  • 1 1/2 tablespoon vegetable oil spread, butter-flavored
  • 1 ounce(s) chocolate chips, bittersweet
  • 1/4 cup(s) cheese, ricotta, part-skim


  • 1

    Heat oven to 350°F.

  • 2

    Combine berries with sugar substitute. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with vegetable oil spread. Lay second sheet on top of first; brush with vegetable oil spread. Fold sheets in half widthwise. Brush top side with more vegetable oil spread. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces.

  • 3

    Carefully fit each piece into a nonstick muffin pan to create a cup. Bake the cups until golden brown, about 15 minutes. Set aside to cool.

  • 4

    When you are ready to assemble cups, place chocolate in a small microwave-safe glass bowl. Heat in the microwave on low power at 30-second intervals, stirring after each interval, until completely melted, about 1 minute.

  • 5

    Fill each phyllo cup with 1 tablespoon ricotta and 1/4 cup berries. Carefully remove bowl from microwave and, with a spoon, drizzle melted chocolate over berries.

Look for whole-wheat phyllo dough in supermarkets and health-food stores. Enjoy with blueberries, raspberries and/or sliced strawberries.

Nutritional Information Amount Per Serving
  • Calories160
  • Total Fat10g
  • Saturated Fat5g
  • Sodium80mg
  • Carbohydrates16g
  • Dietary Fiber3g
  • Protein2g
  • Cholesterol-
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