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Blackberry Strudel Cups

Blackberry Strudel Cup

Blackberry Strudel Cup


Makes 6 servings


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


  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.

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

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