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Coconut Strawberry Phyllo Cones

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

8 ServingsPrep: 35 min. Bake: 5 min. + cooling

Ingredients

4 sheets phyllo dough (14 inches x 9 inches)
1 cup cold fat-free milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1/3 cup flaked coconut, finely chopped
1/2 cup reduced-fat whipped topping
6 fresh strawberries, divided

Directions

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 cooking
spray. Repeat with one more sheet of phyllo. Keep remaining phyllo
covered with plastic wrap and a damp towel to prevent drying out.
Cut in half lengthwise and widthwise. Carefully wrap one phyllo
section around each foil cone; spray again with 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 the milk, extract and pudding for 2 minutes;

2 of 2

Coconut Strawberry Phyllo Cones (continued)

Directions (continued)

fold in coconut and whipped topping. Spoon into a pastry bag fitted
with a star tip. Finely chop three strawberries and spoon inside the
cones. Pipe pudding mixture into cones. Slice remaining strawberries
to use as garnish. Serve immediately. Yield: 8 servings.

Nutrition Facts: 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.