Rather than dirty your pastry bag, snip a small hole in the corner of a plastic
food storage bag and fit with a tip before spooning in the filling. If you don't
have a tip, don't worry - you can still pipe the cocoa mixture from the hole.
6 ounces nonfat cream cheese
1/3 cup confectioners' sugar
2 tbsp unsweetened cocoa powder
2 tbsp low-fat (1%) milk
1 tsp vanilla extract
1/2 cup light nondairy whipped topping
4 large phyllo cups, at room temperature
3/4 cup mixed berries (optional)
1/4 cup semisweet chocolate shavings
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese,
confectioners' sugar, cocoa powder, milk, and vanilla. With a rubber spatula,
fold in the whipped topping. Refrigerate, covered, at least 1 hour. Fill the
phyllo cups with the cocoa mixture; top with the berries (if using) and
sprinkle with the chocolate shavings.
POINTS: 7 (5)
PER SERVING: 257 Calories, 6 g Total Fat, 3 g Saturated Fat,
306 mg Sodium, 42 g Total Carbohydrate,
3 g Dietary Fiber, 9 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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