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Blackberry Strudel Cups

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      Title: BLACKBERRY STRUDEL CUPS
 Categories: Berries, Pil
      Yield: 6 Servings
 
      6    Sheets frozen phyllo dough
           Thawed
           Vegetable cooking spray
      1 pt Blackberries
      2 tb Sugar -- to taste
      1 c  Cool Whip Lite=AE -- thawed
      6 oz Lowfat lemon yogurt
           Mint leaves -- optional
 
  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.
  
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  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
  Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy
  (1996:122)
 
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