Chocolate Berry Cups - 16g Carbs, 3g Fiber
From: The South Beach Diet (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.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
1 Tbsp granular sugar substitute
2 (13" by 18") sheets frozen whole-wheat phyllo dough, thawed
1 1/2 Tbsp trans-fat-free margarine, melted
1 oz bittersweet chocolate, chopped
1/4 cup part-skim ricotta or South Beach Ricotta Creme
Heat oven to 350 degrees F. Combine berries with sugar substitute.
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 small
microwave-safe glass bowl. Heat, unsealed, in the microwave on low
power at 30-second intervals, stirring after each interval, until
completely melted, about 1 minute.
Fill each phyllo cup with 1 tablespoon ricotta and 1/4 cup berries.
Carefully remove bowl from microwave and, with a spoon, drizzle
melted chocolate over berries.
Serves: 4
Nutrition per Serving:
160 Calories, 10g Fat, 5g Sat, 2g Protein, 16g Carbs, 3g Dietary Fiber,
80mg Sodium
