Finally-a super quick and easy dessert that's also healthy. These mini treats are so light you can have more than one, and so tasty you wouldn't want to stop at one anyway.
| 6 | oz | Stonyfield Organic Fat Free Black Cherry Yogurt |
| 1⁄3 | c | Stonyfield Organic Nonfat Plain Greek Yogurt (drained overnight*) |
| 1 1⁄3 | c | cherries (pitted and chopped) |
| 1⁄2 | tsp | almond extract |
| 2 | pkg | mini phyllo cups (1.9 ounces each (prepared) |
| 1⁄3 | c | slivered almonds (toasted) |
In a bowl, stir together the black cherry yogurt, drained Greek yogurt, chopped cherries and almond extract. Refrigerate filling while preparing phyllo cups.
Preheat oven to 375°.
Place cups on a baking sheet and bake for 4 minutes; remove from oven and let cool. Evenly divide mixture among phyllo cups, about 1 tablespoon per cup.
Top each cup with toasted almonds, dividing them evenly. Serve immediately.
*Place the yogurt in a sieve lined with a coffee filter or cheesecloth to drain