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
- 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
Heat oven to 350°F.
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.
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
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.
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.