Ingredients:
1. Heat oven to 350° F. Combine berries with sugar. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine.
2. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces. Carefully fit each piece into a nonstick muffin pan to create a cup. Bake the cups until golden brown, about 15 minutes. Set aside to cool.
3. When you are ready to assemble cups, place chocolate in a resealable plastic bag. Heat, unsealed, in the microwave at 30-second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta/cottage cheese and 1/4 cup berries. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.
WW Points Value: 4
Note: This recipe appeared in the South Beach Diet Quick and Easy Cookbook. If you don't like Ricotta cheese, use cottage cheese. It tastes just as good! If you have trouble melting the chocolate, pour a little milk in. It will make the chocolate more smooth and silky.
- 1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
- 1 tablespoon granular sugar
- 2 (13- by 18-inch) sheets frozen phyllo dough, thawed
- 1 1/2 tablespoons trans-fat-free margarine, melted
- 1 ounce bittersweet chocolate, chopped
- 1/4 cup ricotta or cottage cheese
1. Heat oven to 350° F. Combine berries with sugar. Spread 1 phyllo sheet out on a clean work surface. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine. Fold sheets in half widthwise. Brush top side with more margarine.
2. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces. Carefully fit each piece into a nonstick muffin pan to create a cup. Bake the cups until golden brown, about 15 minutes. Set aside to cool.
3. When you are ready to assemble cups, place chocolate in a resealable plastic bag. Heat, unsealed, in the microwave at 30-second intervals until melted, about 2 minutes. Fill each phyllo cup with 1 tablespoon ricotta/cottage cheese and 1/4 cup berries. Cut a tiny corner off one bottom corner of the plastic bag with scissors; press chocolate toward the corner and drizzle over berries.
WW Points Value: 4
Note: This recipe appeared in the South Beach Diet Quick and Easy Cookbook. If you don't like Ricotta cheese, use cottage cheese. It tastes just as good! If you have trouble melting the chocolate, pour a little milk in. It will make the chocolate more smooth and silky.
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