Chocolate Berry Cups

By slmorgan13

Ingredients

• 1 cup mixed berries
• 1 tablespoon splenda Granular
• 2 18 x 13 sheets frozen whole wheat phyllo dough; thawed
• 1 1/2 tablespoon margarine; trans-free, melted
• 1 oz chocolate; bittersweet, chopped
• 1/4 cup creme fraiche

Preparation

Step 1

Preheat oven to 350°F.

In small bowl, combine berries with Splenda. Spread out 1 sheet of phyllo and lightly brush with margarine. Lay second sheet on top and brush with margarine. Fold sheets in half widthwise. Brush top with margarine.

Cut dough in half lengthwise, then widthwise to create 4 equal pieces. Gently fit each piece into nonstick muffin pan. Bake about 15 minutes. Set aside to cool.

Place chocolate in glass measuring cup. Microwave for 30 second intervals, stirring after each, until melted, for up to 2 minutes. Fill phyllo cups with 1 tablespoon creme fraiche and 1/4 cup berries. Drizzle chocolate over berries with spoon.

Makes 4 servings