As a girl growing up in the country, one of my fondest memories each spring was going to the Strawberry Farm to pick buckets and buckets of strawberries. After eating so many our cheeks were red and then filling our buckets, we would come home and make jars of jam and pie – both two of my favorite things. In fact, I would say that pie is my favorite dessert, especially anything with strawberry.
I am happy to be a part of the Recipe ReDux group of nutrition professional bloggers who love to cook and make food look as good as it tastes. And happy birthday to the group – which is now one year old! To celebrate – here is my “small bite dessert” that would be perfect for any garden-side party. And it combines my love for a little strawberry pie and a little jam! Be sure to check out the links at the bottom of the page for more recipes from fellow Recipe ReDux’ers!
Harvest those strawberries from the strawberry farm, your garden or even a strawberry hanging basket! Did you know that non-stop gardening burns 2 calories per pound per hour?
Original recipe by Jen Haugen
- 1 package (15 count) pre-baked phyllo shells, thawed
- 2 tablespoons dark chocolate chips (semi-sweet work well too)
- 1/4 cup Chobani Greek yogurt – Mango flavor
- 1/4 cup light whipped topping, thawed
- 1/2 cup small dice fresh strawberries
- 1 tablespoon homemade strawberry jam (you can use store-bought too, but homemade is oh, so good!)
- Open package of phyllo shells, leaving shells in their tray during recipe preparation (this makes it really easy to put this recipe together).
- Cook 2 tablespoon chocolate chips in small glass dish in microwave in 30 second intervals until melted. (This should only take a total of 1 minute depending on your microwave).
- Once chocolate is melted, drizzle it with a spoon onto the bottom of each phyllo shell. Let stand to harden.
- Meanwhile, in a small saucepan, combine fresh strawberries and jam. Crush strawberries into jam and let simmer for 5 to 10 minutes, until fragrant and berries are soft. Remove from heat and let cool at room temperature.
- Stir together yogurt and whipped topping. Add to sealable plastic bag and snip corner to use as pipette bag. Pipe 1 to 2 teaspoons of yogurt mixture onto each shell covering chocolate.
- Once berry sauce is at room temperature, spoon 1 teaspoon of sauce over each phyllo shell. Serve immediately or store in refrigerator without sauce topping for up to 4 hours. Top with sauce right before serving. You have the perfect bite-size treat!