Chocolate Berry Cups

Fruit and chocolate lovers will appreciate this tasty treat. The cups can be made ahead and stored in an airtight container for up to 3 days, making this an easy holiday or party dessert. (Phase 2)

• 1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
• 1 tablespoon granular sugar substitute
• 2 (13" by 18") sheets frozen whole-wheat phyllo dough, thawed
• 1 1/2 tablespoons trans-fat-free margarine, melted
• 1 ounce bittersweet chocolate, chopped
• 1/4 cup part-skim ricotta or South Beach Ricotta Creme

1. Heat oven to 350°F. Combine berries with sugar substitute.

    

2. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine.
3. 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 cool.

    

4. When you are ready to assemble cups, place chocolate in a small microwave-safe glass bowl. Heat, unsealed, 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.

See all South Beach Diet Recipes