CHOCOLATE BERRY CUPS

By grinder

SOUTH BEACH/PHASE 2
Fruit and chocolate lovers will appreciate this tasty treat. The cups can be made ahead and stored in an airtight container for up to 3 days, making this an easy holiday or party dessert.

160 calories/10g fat/5g sat/16g carb/2g protein/3g fiber/80mg sodium

Ingredients

• 1 cup mixed berries
• 1 tablespoon splenda
• 2 sheets whole-wheat phyllo dough, thawed
• 1.5 Tbsp. trans-fat-free margarine, melted
• 1 ounce bittersweet chocolate, chopped
• 1/4 cup part-skim ricotta {62g}

Preparation

Step 1

Heat oven to 350°F.

Combine berries with splenda. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces.

Carefully fit each piece into a nonstick muffin pan to create a cup. Bake the cups until golden brown, about 15 minutes. Set aside to cool.

When you are ready to assemble cups, place chocolate in a resealable plastic bag. Heat, unsealed, in the microwave at 30 second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta and ¼ cup berries. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.