3 sheets Phyllo dough
2 cups Assorted fresh berries; halved,
2 tablespoons Orange juice or water
1 cup Vanilla-flavored yogurt
2 tablespoons Lowfat milk
2 tablespoons Cocoa powder
2 tablespoons Confectioners’ sugar
Mint sprigs; for garnish
Preheat oven to 350 degrees.
Cut stack of phyllo sheets into 12 even squares, approximately 3 1/2- by 3 1/2-inches.
Press 3 squares of phyllo into each hole of a mini muffin tin to form baskets. Bake for 8 minutes or until just golden. Transfer to a rack and cool completely.
In a blender combine 1 cup of the berries with the orange juice and blend until smooth, adding additional juice or water to achieve desired consistency. Pass the puree through a sieve to remove seeds and reserve. In a small bowl stir together yogurt and milk until smooth.
Using a fine sieve or shaker dust each phyllo basket with cocoa powder and confectioners’ sugar. Drizzle berry puree and yogurt on serving plates in a decorative fashion. Fill each basket with assorted berries and arrange 3 baskets on each plate. Garnish with mint and serve immediately.
Source: Sara Moulton