• 6servings
  • 125calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsManganese, Potassium

Ingredients Jump to Instructions ↓

  1. 6 sheets frozen phyllo dough, thawed

  2. Nonstick cooking spray

  3. 1 pint blackberries

  4. 2 tablespoons sugar

  5. 1 cup thawed frozen reduced-fat nondairy whipped topping

  6. 1 container (6 ounces) low-fat custard-style apricot or peach-flavored yogurt

  7. Mint sprigs for garnish

Instructions Jump to Ingredients ↑

  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.


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