- ¼ cup whipping cream
- 2 teaspoons sugar
- ¼ cup nonfat vanilla Greek yogurt
- 15 frozen mini phyllo cups (1.9-ounce package)
- 15 fresh blueberries
- 15 fresh raspberries
- 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.
Source : allrecipes.com