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-inch) 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. 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.
2. 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.
3. When you are ready to assemble cups, place chocolate in a resealable plastic bag. Heat, unsealed, in the microwave at 30-second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta and 1/4 cup berries. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.

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