• 1/4 cup whipping cream
• 2 teaspoons sugar
• 1/4 cup nonfat vanilla Greek yogurt
• 15 frozen mini phyllo cups (1.9-ounce package)
• 15 fresh blueberries
• 15 fresh raspberries
Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff.
Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with blueberries and raspberries. Serve immediately, or chill for up to 4 hours.
Christine Ardigo is a Registered Dietitian/Personal Trainer who writes contemporary romance novels in her spare time. When weight lifting, rock climbing, white-water rafting, and jumping out of airplanes wasn’t enough, she decided to fulfill a dream she had as a child: to write a book.
She’s lived in New York her entire life and can’t imagine living anywhere else. She has the beaches, the bay and the city, all a half hour away. She’s built memories here with her husband, two silly daughters and a bunch of crazy friends, all whom she loves very much.
You can discover more about Christine on the Mom’s Favorite Reads website here:
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