Very Berry Fruit Cups

Very Berry Fruit Cups

Prep Time10 mins Cook Time10 mins Makes 6 Yield_measureservings

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.

Ingredients List

  1. 2 sheets frozen phyllo dough, thawed
  2. 1/4 cup (60 mL) Becel® with Avocado Oil margarine, melted and divided
  3. 1 1/2 cups (350 mL) raspberries
  4. 1 1/2 cups (350 mL) blueberries
  5. 2 ounces (60 grams) milk chocolate, grated


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.

Nutritional Information


170 (1 serving)

Total Fat

11g (1 serving)

Saturated Fat

3g (1 serving)

Polyunsaturated Fat

2g (1 serving)

Monounsaturated Fat

5g (1 serving)


105mg (1 serving)

Total Carbs

18g (1 serving)

Dietary Fiber

3g (1 serving)


10g (1 serving)


2g (1 serving)

Vitamin D

63mcg (1 serving)


29mg (1 serving)


1mg (1 serving)


115mg (1 serving)


0.6g (1 serving)


1.5g (1 serving)

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