How to Make It
Combine raspberries and fruit spread in a small saucepan, place over medium-high heat, and cook 3 minutes or until mixture has reduced to a scant 1/4 cup.
Remove from heat, and stir in extract. Allow to cool, about 5 minutes.
Spoon equal amounts in each of the phyllo shells and spoon about 1 teaspoon yogurt over each shell.