Chocolate Cream-Filled Fillo Cups

2 sheets Fillo dough, thawed

1 Tbs. sugar

1 tsp. ground cinnamon

1 cont. (16 oz) nonfat vanilla yogurt

3 Tbs. unsweetened cocoa powder

1/2 cup seedless raspberry all-fruit

1/2 pint raspberries, divided

Heat oven to 400F.  Coat 4 muffin cups with butter-flavored cooking spray.  Coat 1 sheet Fillo spray; top with next sheet, coat with cooking spray, sugar and cinnamon.  Cut into four 8” by 5 1/2” squares; fit into muffin cups.  Bake 5-7 minutes; cool on rack.  In bowl, combine next 3 ingredients.  Fold in half of the raspberries.  Divide mixture among Fillo cups.  Top with remaining raspberries.

Courtesy of First for Women

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