Mini Berry Cream Pies
Try this Mini Berry Cream Pies recipe the next time you want to whip up a quick healthy dessert. For this red-white-and-blue dessert, frozen mini phyllo cups work the best. Keep them nestled in their tray for easy transport to a picnic or potluck.
- 1/4 cup whipping cream
- 2 teaspoons sugar
- 1/4 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.
Tips & Notes
- Make Ahead Tip: Chill for up to 4 hours.
Per serving: 33 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 3 g carbohydrates; 6 g added sugars; 9 g total sugars; 1 g protein; 0 g fiber; 11 mg sodium; 7 mg potassium.
Carbohydrate Servings: 0
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- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- July 4th
- Ease of Preparation
- Type of Dish
- Desserts, pies & tarts
- Total Time
- 15 minutes or less
- 8 or more