Recipe - Blackberry Strudel Cups

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

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 One half 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 MCRecipe Digest V1 #167

Date: Wed, 24 Jul 1996 11:41:58 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
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: 1One half fruit, 1 fat