Does it get any better than being able to eat chocolate on a diet? We don’t think so!
Fruit and chocolate lovers will fall hard for this tasty treat. This diet dessert features the super sweet combo of chocolate and fruit. The phyllo cups can be made ahead and stored in an airtight container for up to three days, making this an easy holiday or party dessert. Just assemble the rest of the recipe minutes before serving to keep things fresh.
Healthy hint: Look for whole-wheat phyllo in supermarkets and health food stores.
Craving more chocolate? Crush those cravings with these other diet dessert recipes:
- Chocolate Chai Smoothie >
- Mexican Hot Chocolate Protein Shake >
- 1-Minute Chocolate Ricotta Mousse >
- Chocolate Avocado Pudding >
- Chunky Monkey Chocolate Shake >
- .5 Healthy Fat
- 1 Good Carbohydrates
- .5 Fruit
- 1 Extras
Ingredients:
- 1 cup mixed berries (blueberries, raspberries, and/or sliced strawberries)
- 1 Tbsp. granular sugar substitute
- 2 (13- by 18-inch) sheets frozen whole-wheat phyllo dough, thawed
- 1 1/2 Tbsp. trans-fat-free margarine, melted
- 1 oz. bittersweet chocolate, chopped
- 1/4 cup ricotta
Directions:
- Heat oven to 350°F.
- Combine berries with sugar substitute. 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.
- 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.
- 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 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.
