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Cappuccino Phyllo Cups




Source of Recipe


Internet


List of Ingredients




Serves: 6
1/2 cup powdered sugar
1/4 cup cocoa
6 sheets phyllo dough
nonstick cooking spray
1 pint coffee nonfat frozen yogurt
nonfat whipped topping, optional
ground cinnamon, for garnish



Recipe



Preheat the oven to 375°F.

In a small bowl, combine the powdered sugar and cocoa.

Stack the phyllo sheets. Cut the sheets in half lengthwise and then crosswise (you should have 24 8"x6" rectangles.

Lightly spray six 10-oz. custard cups with nonstick spray. Place 1 phyllo rectangle on the work surface and lightly spray with cooking spray.

Spoon the cocoa mixture into a sieve; sprinkle some over the phyllo. Lightly spray with the cooking spray. Repeat with 3 more phyllo rectangles, placing each so that the corners are always angled slightly away from the corners of the rectangle directly underneath. Gently press the phyllo stack into the custard cup. Repeat with the remaining phyllo rectangles and cocoa mixture to make 6 cups in total.

Place the cups on a jellyroll pan for easier handling. Bake for 8-10 minutes or until the phyllo is crisp. Cool in the cups on a wire rack for 15 minutes; carefully remove the phyllo from the custard cups.

Arrange the phyllo cups on dessert plates. Spoon the coffee yogurt into the cups. Top each with a dollop of topping if desired. Garnish with a sprinkle of cinnamon.