Phyllo-crusted chocolate-strawberry tartlets
Powdered sugar (confectioner's)
Unsweetened cocoa powder
Fat free skim milk
Low fat cream cheese
24 sheet(s), mini tart shells, thawed
Fat free whipped topping
12 medium, hulled and halved
24 piece(s), fresh
- Whisk together the confectioners’ sugar, cocoa, and milk in a 2-cup glass measure. Cover with plastic wrap; microwave on High until the mixture comes to a boil, 30 seconds to 1 minute. Add the chocolate and whisk until melted, then add the cream cheese and whisk until smooth. Cover and refrigerate until cold, about 45 minutes.
- Spread 1/4 teaspoon of the jam in the bottom of each tart shell. Top with about 1 teaspoon of the chocolate filling, 1 teaspoon of the whipped topping, and a strawberry half. Garnish each with a mint sprig. Yields 1 tartlet per serving.