I’ve teamed up with Athens Foods to bring you guys a simple and delicious original recipe that your party guests won’t stop talking about. If you are looking for a sweet and easy dessert to add to your 4th of July festivities, look no further because these Athens Mini Phyllo Shells will make your holiday prep a breeze. These shells are great for creating individual desserts in half the time.
These chocolate ricotta mini fruit cups are made with 4 easy layers to create this light summertime treat.
Phyllo Shells
Melted Chocolate
Ricotta-Yogurt Blend
Berries
For the shells I used Athens Foods Mini Phyllo Shells and popped them into the oven for 4 minutes for a little extra crisp. After the shells cooled, I melted the chocolate and lined the shells. Next, I whipped the ricotta and yogurt together and filled the cups topping the mixture with chopped strawberries and fresh blueberries.
Ingredients
- 15 mini phyllo shells
- 1/4 c dark chocolate
- 1 tsp coconut oil
- 1/4 c low fat ricotta
- 1/4 c 0% vanilla greek yogurt
- 3 fresh strawberries, chopped
- 1/4 c fresh blueberries
Instructions
- Preheat oven to 350 F. Place the frozen phyllo shells onto a baking sheet and bake for 3-4 minutes.
- Melt chocolate and coconut oil together in a microwave safe bowl. Spoon a dollop of chocolate into each shell, use a butter knife to spread the chocolate up the sides of the shell. Chill in the freezer for 5 minutes.
- Meanwhile, whip together the ricotta and yogurt and place the mixture into a piping bag for easy filling. Fill chocolate shells with filling and top with chopped strawberries and blueberries. Serve immediately or chill for up to 12 hours.
