INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. In small bowl, combine confectioners' sugar
and cocoa.
On work surface, stack phyllo sheets. Cut stack lengthwise in half, then
crosswise in half (you will have twenty-four 8" x 6" phyllo rectangles).
Lightly spray six 10-ounce custard cups with nonstick cooking spray. Place
1 phyllo rectangle on work surface; lightly spray with nonstick cooking
spray. Spoon cocoa mixture into sieve; sprinkle some over phyllo. Lightly
spray again with nonstick cooking spray. Repeat with 3 more phyllo
rectangles, placing each so that corners are always angled slightly away
from corners of rectangle directly beneath. Gently press phyllo stack into
custard cup. Repeat with remaining phyllo rectangles and cocoa mixture to
make 5 more cups.
Place custard cups in jelly-roll pan for easier handling. Bake phyllo cups
8 to 10 minutes, until phyllo is crisp. Cool in cups on wire rack about 15
minutes, then carefully remove phyllo cups from custard cups. Arrange on
dessert plates; spoon coffee yogurt into cups. Top each with a dollop of
nonfat whipped topping if you like. Garnish with a sprinkle of cinnamon.
NOTES : These elegant cups can hold other fillings, too, such as fresh
berries and yogurt.
Recipe by: Good Housekeeping, 5/97 Posted to MC-Recipe Digest V1 #737 by
LBotsko@aol.com on Aug 12, 1997

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