1/3 cup Hershey’s™ Special Dark™ chocolate chips
1 (1.90 ounce) package Athens™ pre-baked mini fillo shells
1 carton Chobani non-fat raspberry or strawberry Greek yogurt
15 fresh raspberries
1. Melt chocolate chips on HIGH in microwave, stirring every 20 seconds until melted. Spoon approximately 1/2 tsp chocolate in bottom of each fillo shell, spreading up onto sides of shell. Chill in freezer for 5 to 10 minutes.
2. Spoon raspberry Greek yogurt into fillo shells. Top each shell with a raspberry.
3. Drizzle melted chocolate onto top of raspberry yogurt mixture for garnish.
Makes 15 servings, one tart each