1/4 cup whipping cream
2 teaspoons sugar
1/4 cup nonfat vanilla Greek yogurt
15 frozen mini phyllo cups (1.9-ounce package)
15 fresh blueberries
15 fresh raspberries
PREPARATION
Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with 1 blueberry and 1 raspberry. Serve immediately, or chill for up to 4 hours.
NUTRITION
Per serving:
33 calories
2 g fat
1 g sat
3 g carbohydrates
9 g total sugars
1 g protein
0 g fiber
