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Very Berry Fruit Cups

Warm or cold, we love a sweet ending to the day, especially when it's packed with berry goodness. Come to think of it, we never say no to a sweet beginning to the day, either.
  • Cooking time10 min
  • Prep time10 min
  • ServingsPortions 6
recipe image Very Berry Fruit Cups


  • 2 sheets frozen phyllo dough, thawed
  • 1/4 cup (60 mL) Becel® with Avocado Oil margarine, melted and divided
  • 1 1/2 cups (350 mL) raspberries
  • 1 1/2 cups (350 mL) blueberries
  • 2 ounces (60 grams) milk chocolate, grated
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 375°F (190°C). Brush the inside of 6 large muffin cups with 2 Tablespoons (30 mL) Becel® with Avocado Oil margarine. Working with one phyllo sheet at a time and keeping remaining sheet covered with a damp towel, cut each sheet into 16 equal squares.
  2. Brush a total of 24 squares with remaining 2 Tablespoons (30 mL) Becel® with Avocado Oil margarine. Place 4 squares into large muffin cup. Repeat to fill 6 large muffin cups, reserving 8 squares for another use.
  3. Bake 10 minutes or until golden brown and crisp. Cool completely on wire rack.
  4. Fill cups with 1/2 cup (125 mL) raspberries and blueberries. Sprinkle chocolate over top. Serve immediately.
Tip: Top with a dollop of coconut whip or serve with non-dairy ice cream on the side, if desired. For A Warm Dessert: Heat berries in a small saucepan with 1 teaspoon of water for a warm version of this tasty treat.