Recipe was sent in by Patti Lee Bock
6 sheets frozen Phyllo dough, thawed
Nonstick cooking spray
2 tablespoons sugar
1 cup frozen reduced-fat whipped topping
1 (6 oz) container custard-style apricot or peach flavored low-fat yogurt
Mint sprigs for garnish
Preheat your oven to 400 F. Cut phyllo dough sheets crosswise into 4 pieces. Place 1 piece phyllo dough on the work surface. Keep remaining sheets covered with plastic and damp kitchen towel. Lightly coat the first sheet with cooking spray, place in a large custard cup. Place the second sheet on top of first alternating corners, spray with cooking spray. Repeat with the remaining 2 phyllo pieces continuing to alternate corners – 4 pieces in each cup. Repeat with remaining phyllo dough to form 6 strudel cups. Place custard cups on the cookie sheet and bake for 15 minutes until cups are golden. Let cool to room temperature. Meanwhile, combine blackberries and sugar in a small bowl and let stand for 15 minutes. Mix whipped topping and yogurt in a medium bowl. Reserve ½ cup blackberries for garnish; gently stir remaining blackberries into whipped topping mixture. Spoon into cooled custard cups, garnish with reserved blackberries and mint sprigs.