Strawberry Almond Cream Cups

• 2 Tablespoons Whipping Cream
• 2 ounces, weight Light Cream Cheese, Room Temperature
• 1/4 cups Plain, Non-fat Greek Yogurt
• 2 Tablespoons Granulated Sugar
• 1/2 teaspoons Almond Extract
• 2 ounces, weight Dark Chocolate
• 2 ounces, weight White Chocolate
• 2 Tablespoons Half-and-Half (or Whipping Cream), Lightly Warmed
• 12 whole Mini Phyllo Cups
• 4 whole Strawberries, Washed, Hulled And Cut Into Wedges

1. In a small bowl with a whisk whip the heavy whipping cream until it forms soft peaks. Set aside.
2. In a larger bowl whip the cream cheese, yogurt and sugar until light and fluffy. Add in the almond extract and whip for another minute. Fold the whipped cream into the cream cheese and yogurt mixture. Place bowl in the fridge to chill while you make the chocolate drizzle.
3. Melt the dark chocolate and the white chocolate in two small separate bowls. Heat in the microwave on a low setting, for 30 seconds at a time and stir. Then heat for additional 30-second increments as needed until melted and smooth. Whisk a tablespoon of warm half and half or heavy whipping cream into each bowl.
4. Pipe or spoon a little of the almond cream into each phyllo shell (about 1-2 teaspoons). Place a small strawberry wedge on top of the almond cream filled cup. Drizzle the strawberry almond cream cups with the dark and white chocolate. Serve immediately.

whipping cream, cream cheese, ubc, sugar, almond extract, chocolate, weight white chocolate, cream, strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-almond-cream-cups/ (may not work)