Blackberries have the starring role in this tasty recipe for mini cream cheese pastries made with blackberry preserves and topped with fresh or frozen blackberries.
Original recipe makes 24 servings
1 (10 ounce) jar Dickinson’s® Pure Marion Blackberry Preserves
1 (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt, or more to taste
24 phyllo pastry cups, or more if needed
Blackberries, fresh or frozen
- Mix fruit spread, cream cheese and yogurt in small bowl until well blended. Chill 20 minutes. Fill shells with mixture. Garnish with blackberries, if desired.
Calories: 87 kcal
Carbohydrates: 11 g
Cholesterol: 10 mg
Fat: 4.3 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 39 mg