0.25 cup Becel® with Avocado Oil margarine, melted and divided
1.5 cups raspberries
1.5 cups blueberries
2 ounces milk chocolate, grated
Total Fat11 g
Saturated Fat3 g
Trans Fat0 g
Polyunsaturated Fat2 g
Monounsaturated Fat5 g
Total Carbs18 g
Dietary Fiber3 g
Vitamin D63 mcg
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.
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.
Bake 10 minutes or until golden brown and crisp. Cool completely on wire rack.
Fill cups with 1/2 cup (125 mL) raspberries and blueberries. Sprinkle chocolate over top. Serve immediately.