Instructions: Oven: 400F/200C 1/) Cut each sheet of phyllo crosswise into 4 pieces. Coat 1 piece lightly with cooking spray; place in large custard cup. Coat remaining pieces and layer, alternating corners. Line 6 custard cups in this manner. 2/) Place the cups on a cookie sheet. Bake about 15 minutes or until golden. Let cool to room temperature. 3/) Meanwhile, combine loganberries and sugar in small bowl; let stand 15 minutes. 4/) Combine whipped topping and yogurt in medium bowl. Reserve 1/2 cup loganberries for garnish; gently stir remaining berries into whipping topping mixture. Spoon into cooled pastry cups. Top with reserved loganberries. Garnish with mint.

Try yogurt with apricot, peach, raspbery. . . Loganberries are a great source of dietary fiber.

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