Very Berry Fruit Cups

  • Cooking time10 min
  • Prep time10 min
  • Servings6
recipe image Very Berry Fruit Cups


  • 2 sheets frozen phyllo dough, thawed
  • 0.25 cup Becel® with Avocado Oil margarine, melted and divided
  • 1.5 cups raspberries
  • 1.5 cups blueberries
  • 2 ounces 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.