| 1 | Oven: 400f/200c 1/>cut each sheet of phyllo crosswise into 4 pieces. |
| 2 | Coat 1 piece lightly with cooking spray; place in large custard cup. |
| 3 | Coat remaining pieces and layer, alternating corners. |
| 4 | Line 6 custard cups in this manner. |
| 5 | 2/>place the cups on a cookie sheet. |
| 6 | Bake about 15 minutes or until golden. |
| 7 | Let cool to room temperature. |
| 8 | 3/>meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. |
| 9 | 4/>combine whipped topping and yogurt in medium bowl. |
| 10 | Reserve ?cup blackberries for garnish; gently stir remaining berries into whipping topping mixture. |
| 11 | Spoon into cooled pastry cups. |
| 12 | Top with reserved blackberries. |
| 13 | Garnish with mint. |
| 14 | ~ - - - - - - - - - - - - - - - - - |
| 15 | notes : pil =3d publications international, ltd (illinois) try yogurt with apricot, peach, raspbery. |
| 16 | . |
| 17 | . |
| 18 | Blackberries are a great source of dietary fiber. |
| 19 | Dietary exchanges per 1/6 serving: 1-?fruit, 1 fat recipe by : pil, diabetic cooking: delicious, light and easy (1996:122) |
