Coconut Strawberry Phyllo Cones
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 
 
 
 
-- 
(ID: 2790) Mirror: rec.food.recipes: Tue, Apr 26, 2005


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