Chocolate Berry Cups

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4 Details: 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. (Phase 2) Ingredients: 1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries) 1 tablespoon granular sugar substitute 2 (13- by 18-inch) sheets frozen whole-wheat phyllo dough, thawed 1 1/2 tablespoons trans-fat-free margarine, melted 1 ounce bittersweet chocolate, chopped 1/4 cup part-skim ricotta or South Beach Ricotta Creme

Nutritional Information: 160 calories 10 g fat (5 g sat) 16 g carbohydrate 2 g protein 3 g dietary fiber 80 mg sodium

Directions: Heat oven to 350° F. Combine berries with sugar substitute. Spread 1 phyllo sheet out on a clean work surface. 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. 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. 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. 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. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.