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.
Makes 4 serving