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Chocolate Berry Cups

1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
1 tablespoon granular sugar substitute
2 (13" by 18") 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

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.

Makes 4 Servings

Nutritional Info Per Serving: Calories 160; Total fat 10 g; Sodium 80 mg; Carbs 16 g; Fiber 3
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