Recipe - Cappuccino Phyllo Cups

One half cup Confectioner's sugar
One fourth cup Unsweetened cocoa
6 Sheets phyllo dough
Nonstick cooking spray
1 pt Coffee nonfat frozen yogurt
Nonfat whipped topping;
optional
Ground cinnamon for garnish

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 twentyfour 8" x 6" phyllo rectangles).

Lightly spray six 10ounce 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 jellyroll 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 MCRecipe Digest V1 #737 by
LBotsko@aol.com on Aug 12, 1997