Mini Berry Cream Pies

1 Review
From the EatingWell Kitchen

Try this Mini Berry Cream Pies recipe the next time you want to whip up a quick healthy dessert. For this red-white-and-blue dessert, frozen mini phyllo cups work the best. Keep them nestled in their tray for easy transport to a picnic or potluck.

Ingredients 15 servings

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Original recipe yields 15 servings
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  • 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

Preparation

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  1. 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 1 blueberry and 1 raspberry. Serve immediately, or chill for up to 4 hours.
  • Make Ahead Tip: Chill for up to 4 hours.

Nutrition information

  • Serving size: 1 pie
  • Per serving: 33 calories; 2 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 1 mcg folate; 5 mg cholesterol; 1 g sugars; 1 g added sugars; 60 IU vitamin A; 1 mg vitamin C; 8 mg calcium; 0 mg iron; 11 mg sodium; 7 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 1

July 09, 2014
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By: dohughes61
Super easy I made a double batche for a Fourth of July picnic. The recipe is very easy and fast - it really only took 15 minutes. The pretty little tarts were gone in no time. Everyone raved about them (except one person who does not like yogurt). Big hit! Pros: Easy, fast, delicious, pretty Cons: Some people don't like yogurt