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 1/2 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 MC-Recipe 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: 1-1/2 fruit, 1 fat
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