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Ingredients
- 1 C Mixed Berries
- 2 Sheets Whole Wheat
- Phyllo Dough
- 1 Tbsp Splenda
- Vege Oil Spread
- 1 oz Bittersweet Chocolate,
- chopped & melted
- 1/4 C Ricotta
Preparation
Step 1
Bake 350º 15 Minutes, Muffin pan.
Spread vege oil on 1st Phyllo
sheet, then put 2nd sheet on top
and spread vege oil. Fold sheets
in half & oil top side. Cut dough
in half lengthwise then again widthwise
to get 4 four pieces. Fit dough into
muffin pan and bake. Mix ricotta &
Splenda. When phyllo cups
are cool, place 1 on each
dessert plate. Place 1 Tbsp of ricotta
in the bottom of phyllo cup then top
with 1/4 cup berries & drizzle with
chocolate.