EatingWell: Mini berry cream pies are perfect for your Fourth of July celebration
Published in Variety Menu
Try this recipe the next time you want to whip up a quick healthy dessert. For this red-white-and-blue treat, frozen mini phyllo cups work the best. Keep them nestled in their tray for easy transport to a picnic or potluck.
Mini Berry Cream Pies
Serves 15
Active Time: 15 minutes
Total Time: 15 minutes
1/4 cup whipping cream
2 teaspoons sugar
1/4 cup nonfat vanilla Greek-style yogurt
15 frozen mini phyllo cups (1.9-ounce package)
15 fresh blueberries
15 fresh raspberries
1. Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt.
2. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray.
3. Top each with one blueberry and one raspberry. Serve immediately, or chill for up to four hours.
Recipe nutrition per serving: 33 Calories, Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Carbohydrates: 3 g, Fiber: 0 g, Total Sugars: 1 g, Added Sugars: 1 g, Protein: 1 g, Sodium: 11 mg, Potassium: 7 mg, Folate: 1 mcg, Calcium: 8 mg.
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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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