Chocolate Berry Cups

1. Heat oven to 350° F. Combine berries with sugar substitute. Spread 1 phyllo sheet out on a clean work surface.

2. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine.

3. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces. Carefully fit each piece into a nonstick muffin pan to create a cup.

4. Bake the cups until golden brown, about 15 minutes. Set aside to cool.
When you are ready to assemble cups, place chocolate in a resealable plastic bag.

5. Heat, unsealed, in the microwave at 30-second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta and 1/4 cup berries.

6. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.

Chef's Note & Story

Fruit and chocolate lovers will appreciate this tasty treat. The cups can be made ahead and stored in an airtight container for up to 3 days, making this an easy holiday or party dessert.