Blackberry Strudel Cups

6 Servings

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Blackberry Strudel Cups Ingredients

6 Sheets frozen phyllo dough;	1 c Cool Whip Lite(TM); thawed
Vegetable cooking spray	6 oz Lowfat lemon yogurt
1 pt Blackberries	Mint leaves; optional
2 tb Sugar; to taste

Instructions for Blackberry Strudel Cups

Oven: 400F/200C 1/> Cut each sheet of phyllo crosswise into 4 pieces. Coat 1 piece lightly with cooking spray; place in large custard cup. Coat remaining pieces and layer, alternating corners. Line 6 custard cups in this manner. 2/> Place the cups on a cookie sheet. Bake about 15 minutes or until golden. Let cool to room temperature. 3/> Meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. 4/> Combine whipped topping and yogurt in medium bowl. Reserve 1/2 cup blackberries for garnish; gently stir remaining berries into whipping topping mixture. Spoon into cooled pastry cups. Top with reserved blackberries. Garnish with mint. Posted to MC-Recipe Digest V1 #167 Date: Wed, 24 Jul 1996 11:41:58 -0700 (PDT) From: PatH NOTES : PIL =3D Publications International, Ltd (Illinois) Try yogurt with apricot, peach, raspbery. . . Blackberries are a great source of dietary fiber. Dietary Exchanges per 1/6 serving: 1-1/2 fruit, 1 fat

Main Ingredient: Cuisine: Uncategorized