Ingredients:

• 3 sheets filo pastry

• 15 ml /1 tablespoon sunflower oil

• 175 gr / 1 ½ cups redcurrants

• 250 ml / 1 cup strained plain yogurt

• 5 ml / 1 teaspoon icing sugar

• 115 gr / 1 cup whole strawberries and raspberries, to decorate.

Instructions:

1. 1. 1. Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit. Using a sharp kitchen knife, cut the sheets of filo pastry into 18 squares with sides about 10 cm / 4 in long.

1. 1. 2. Brush each filo square thinly with oil, then arrange the squares to overlap in six small tartlet or muffin pans, layering them in threes. Bake for 6-8 minutes, until crisp and golden. Remove the baskets from the tartlet / muffin pans, using a palette knife, and allow them to cool.

1. 1. 3. Reserve a few sprigs of redcurrants to add to the decoration and string the rest through the tines of a fork. Stir the currants into the yogurt.

1. 1. 4. Spoon the yogurt into the filo baskets. Decorate the baskets with the red fruits and sprinkle them lightly with icing sugar.

Prep time: 10 – 15 min

Total time: 25 – 30 min

Notes:

• This elegant dessert looks very festive.

• It is also low in fat and needs only a fine brushing of oil before use: a light oil such as sunflower is the best choice for this recipe.

Tip: You can substitute the yogurt and use vanilla or chocolate custard for the filling of the baskets or even vanilla or chocolate pudding would taste amazing!

Enjoy! 🙂

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