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Blackberry Strudel Cup
Yield: Makes 6 servings
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.
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 |
This recipe appears in:
Puffs & Pastries
