Ingredients

2 medium Texas RED Grapefruit, sectioned

1 4-6 oz container raspberries

1 4-6 oz container blueberries

6 strawberries

2 kiwifruit

2 cups vanilla yogurt

1 tablespoon Amaretto liqueur *

Phyllo dough pastry sheets

Finely chopped pecans

Grapefruit zest

Directions

Peel and section the Texas RED Grapefruit.  Break each section into 2 to 3 pieces.  Peel the Kiwifruit, slice and quarter.  Hull and quarter the strawberries with the blueberries and raspberries.  Refrigerate.

Follow the phyllo pastry sheet directions for keeping the phyllo from drying out.  Then take four sheets of phyllo and lay out on a surface.  Cut the phyllo pastry in half and then cut in half again for four equal portions.  Baste the top phyllo with melted butter.  Take two of the sheets and gently push into a muffin cup.  Take the other two sheets, baste with butter and alternate the points and gently push on top of the other two sheets.  This provides a star effect.  Proceed with this method to make 16 to 24 cups.  Bake in a 350 degree oven for approximately 6 to 10 minutes.  Do not over brown.  Cool.

For topping, mix two cups of vanilla yogurt with 1 tablespoon Amaretto liqueur.  To make the dessert cups, put about a tablespoon of the creamy yogurt topping in the base of the dessert cup.  Drain the fruit or use a slotted spoon and add to the dessert cup.  Top with several tablespoons of the creamy yogurt topping.  Garnish with a sprinkling of chopped pecans, grapefruit zest or both.

*For children, eliminate the liqueur or use a whipped topping.

Serves 16 to 24.