Categories: Breakfast, Dessert, Easter, Spring, Summer, sweets

Ingredients

• 6 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• 2-1/2 teaspoons sugar, divided
• 1/3 cup vanilla yogurt
• 1 teaspoon grated orange peel
• 1 teaspoon orange juice
• 1/2 cup halved fresh strawberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• Fresh mint leaves, optional

Directions

1. Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with a another sheet of phyllo; spritz with spray. Cut into six squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo.
2. Stack three squares of layered phyllo in each of six muffin cups coated with cooking spray, rotating squares so corners do not overlap. Sprinkle 1/4 teaspoon sugar into each cup. Spritz with cooking spray. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack.
3. Meanwhile, in a small bowl, whisk the yogurt, orange peel and juice, and remaining sugar. Spoon yogurt mixture into cups; top with berries. Garnish with mint if desired. Yield: 6 servings.

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