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Chocolate Ricotta Mini Fruit Shells

Total Time: 15 MIN Makes: 15 cups
Prep Time: 11 MIN Cook Time: 4 MIN

A simple summer treat! Line our phyllo shells with chocolate, then fill with a creamy ricotta-yogurt blend and top with fresh berries. Recipe by Ciarra of Peanut Butter Plus Chocolate blog.

  • 1 package (15 count) Athens® Phyllo Shells*
  • 1/4 cup dark chocolate
  • 1 teaspoon coconut oil
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup 0% vanilla Greek yogurt
  • 3 fresh strawberries, chopped
  • 1/4 cup fresh blueberries


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 and 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.


*To make this recipe even simpler, you can use our Chocolate Flavor Phyllo Shells and skip the step where you melt chocolate and line the shells with it!