Title: Cappuccino phyllo cups
 Categories: Dessert, Low fat
      Yield: 6 Servings
 
    1/2 c  Confectioner's sugar
    1/4 c  Unsweetened cocoa
      6    Sheets phyllo dough
           Nonstick cooking spray
      1 pt Coffee nonfat frozen yogurt
           Nonfat whipped topping;
           -optional
           Ground cinnamon for garnish
 
  Preheat oven to 375 degrees. In small bowl, combine confectioners'
  sugar and cocoa.
  
  On work surface, stack phyllo sheets. Cut stack lengthwise in half,
  then crosswise in half (you will have twenty-four 8" x 6" phyllo
  rectangles).
  
  Lightly spray six 10-ounce custard cups with nonstick cooking spray.
  Place 1 phyllo rectangle on work surface; lightly spray with nonstick
  cooking spray. Spoon cocoa mixture into sieve; sprinkle some over
  phyllo. Lightly spray again with nonstick cooking spray. Repeat with
  3 more phyllo rectangles, placing each so that corners are always
  angled slightly away from corners of rectangle directly beneath.
  Gently press phyllo stack into custard cup. Repeat with remaining
  phyllo rectangles and cocoa mixture to make 5 more cups.
  
  Place custard cups in jelly-roll pan for easier handling. Bake phyllo
  cups 8 to 10 minutes, until phyllo is crisp. Cool in cups on wire
  rack about 15 minutes, then carefully remove phyllo cups from custard
  cups. Arrange on dessert plates; spoon coffee yogurt into cups. Top
  each with a dollop of nonfat whipped topping if you like. Garnish
  with a sprinkle of cinnamon.
  
  NOTES : These elegant cups can hold other fillings, too, such as fresh
  berries and yogurt. Recipe