Easy Blackberry Strudel Cups Recipe | Delicious Dessert

INGREDIENTS

6 sheets frozen phyllo dough, thawed Nonstick cooking spray 1 pint blackberries 2 tablespoons sugar 1 cup thawed frozen reduced-fat nondairy whipped topping 1 container (6 ounces) low-fat custard-style apricot or peach-flavored yogurt Mint sprigs for garnish

PREPARATION:

1. Preheat oven to 400°F. Cut phyllo dough crosswise into 4 pieces. Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly coat first sheet with cooking spray; place in large custard cup. Place second sheet on top of first, alternating corners; spray with cooking spray. Repeat with remaining 2 phyllo sheets, continuing to alternate corners. Repeat with remaining phyllo dough to form 6 strudel cups. Place custard cups on cookie sheet; bake about 15 minutes or until pastry is golden. Let cool to room temperature.
2. Meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. Mix whipped topping and yogurt in medium bowl. Reserve 1/2 cup blackberries for garnish; gently stir remaining blackberries into whipped topping mixture. Spoon into cooled pastry cups. Garnish with reserved blackberries and mint sprigs.

This recipe appears in: Puffs & Pastries NUTRITIONAL INFORMATION: Serving Size: 1 strudel cup (without garnish) Fiber 3 g Carbohydrate 25 g Cholesterol 3 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 22 % Calories 125 Protein 3 g Sodium 22 mg DIETARY EXCHANGE: Fat 1 Fruit 1-1/2