In my house, we're not big on dessert. Cold grapes, frozen blueberries, the occasional ice cream (yes, from the supermarket, or from the very good pizza and ice cream place across the street), a few cookies: that's the extent of our after-dinner sweet treats. Still, on occasion, we want something more, a perfect bite to close out a more formal dinner. As I'm not well versed in the ways of dessert, frozen mini phyllo cups often save the day. On their own, they look fancy -- the little black dress in my freezer -- and you can snazz them up with just about any sweet filling, from berries to custard to gelato. My grandsons and I loved this creamy cheese, yogurt and chocolate filling, which came together with nothing more than a bowl and a whisk. They added their own styling with bits of chopped chocolate on top. I had just a minute or two to snap some photos for you, before the "taste testing" began in earnest. There were no leftovers. Note: you'll want to use whole milk ricotta and low-fat or full-fat Greek yogurt here. The recipe doesn't call for very much of each, and you need the fat to get great "mouth feel".