Easy Blackberry Fruit Tarts
- 1 (10 oz.) jar Dickinson's® Pure Marion Blackberry Preserves
- 1 (8 oz.) package cream cheese softened
- 2 to 3 tablespoons plain yogurt
- 24 to 30 phyllo pastry cups
- Blackberries fresh or frozen
- MIX fruit spread, cream cheese and yogurt in small bowl until well blended. Chill 20 minutes. Fill shells with mixture. Garnish with blackberries, if desired.
Yield: 24 to 30 tarts