1 cup whipped cream
1/4 cup Pavel’s vanilla yogurt
1 Tbsp bakers sugar
1 Tbsp lemon zest
1 Tbsp fresh lemon juice
30 mini Phyllo shells
3 cups fresh blueberries
TOTAL TIME: 20 MIN
Preheat oven to 350°F. Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Set aside to let cool.
Whip cream until peaks form, set aside.
Place yogurt in a bowl and lightly whisk until you reach a smooth consistency. Add sugar and lemon zest and lemon juice, stir to combine. Gently and evenly fold in whipped topping until just combined.
Divide lemon mixture evenly between shells. When ready to serve, garnish each with a berry.