Coconut Strawberry Phyllo Cones:

Cute enough to serve weekend guests, these charming desserts come
together with phyllo dough and a few kitchen staples.

Prep: 35 min. Bake: 5 min. + cooling

4 sheets phyllo dough (14 inches x 9 inches)
1 cup cold fat-free milk
1 package (3.4 ounces) instant coconut cream pudding mix
1/2 cup reduced-fat whipped topping, thawed
6 fresh strawberries, divided

Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise.
Shape each square into a loosely rolled cone, overlapping the edges
about 1-1/2 in.; set aside.
Place one sheet of phyllo dough on a work surface; spray with
nonstick cooking spray. Repeat with one more sheet of phyllo. (Keep
remaining phyllo covered with plastic wrap and a damp towel to
prevent drying.) Cut in half lengthwise and widthwise. Carefully
wrap one phyllo section around each foil cone; spray again with
nonstick cooking spray.
Place on an ungreased baking sheet. Bake at 425 for 4-5 minutes or
until lightly browned. Immediately remove phyllo from foil cones to
a wire rack to cool completely. Repeat entire procedure with
remaining phyllo dough.
In a small bowl, whisk milk and pudding mix for 2 minutes; fold in
whipped topping. Spoon into a pastry bag fitted with a #199 star
tip. Finely chop three strawberries and spoon into cones. Pipe
pudding mixture into cones. Slice remaining strawberries to use as
garnish. Serve immediately. Yield: 8 servings.

Nutritional Analysis: 1 serving equals 87 calories, 2 g fat (2 g
saturated fat), 1 mg cholesterol, 164 mg sodium, 16 g carbohydrate,
1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.


Source: Taste of Home's Light & Tasty



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