Raw Berry Medley in Phyllo Cups

Recipe Instructions:  Preheat oven to 350°F. Wash and dry berries and toss 3 cups of them with 1/4 cup crème de cassis and brown rice syrup. Set aside. Very carefully place one sheet of phyllo pastry on your work surface and keep the remaining sheets covered between two damp kitchen towels to prevent them from drying out. Spray the sheet on your work surface lightly with cooking oil spray and cover with another sheet of dough. Repeat with two more sheets. Cut phyllo dough into 6 squares. Repeat with remaining 4 sheets of phyllo pastry. Extra phyllo dough can be wrapped tightly, sealed in a plastic bag and frozen for future use. Tuck each phyllo pastry square into a lightly greased muffin tin and bake at 350° F for 5 to 7 minutes, until crisp and golden. Remove pastry cups from muffin tin and cool on a wire rack. Place remaining 3 cups of berries in a medium saucepan with water. Cook over medium heat until the berries disintegrate and form a sauce-like consistency. Press the sauce through a fine-mesh sieve into a bowl using the back of a wooden spoon. Discard berry pulp and transfer juice back to the saucepan. Add 3 tablespoons crème de cassis and fructose. Cook until fructose dissolves, about 5 minutes. Spoon a little sauce into a small dish and stir in the arrowroot until smooth. Whisk the arrowroot mixture into the sauce in the pan and continue cooking and stirring until the sauce thickens, about 1 minute. Adjust sweetness as desired with fructose and remove sauce from heat. Mix the yogurt and enough milk to create a creamy sauce that's easily poured. Spoon a puddle of the berry sauce into the center of a dessert plate and pour the yogurt sauce onto it in three thin, parallel lines. Drag the tip of a knife through the three lines to create a design. Fill one phyllo cup with berries and place it on the plate. Repeat with remaining dessert cups. Serve warm with frozen yogurt.