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!