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Add a photoServings: 8
Ingredients
- 1/4 c. finely-minced almonds
- 1/3 c. sugar plus
- 1 Tbsp. sugar
- 3 x filo dough sheets Nonstick cooking spray
- 1/3 c. cocoa
- 3 Tbsp. cornstarch
- 1/4 tsp salt
- 2 1/4 c. nonfat lowfat milk
- 1 tsp vanilla extract
- 3/4 c. minced bittersweet chocolate Mint leaves for garnish
- 24 x raspberries for garnish
Directions
- Combine almonds and 1 Tbsp. sugar; set aside.
- Lightly spray 1 sheet filo dough with cooking spray. Sprinkle filo with 1/3 nut mix. Top with second sheet filo dough, spray it with cooking spray and sprinkle with 1/3 nut mix. Top with third sheet, spray again, and top with remaining nuts.
- Cut filo lengthwise into six strips, then crosswise into 4 strips so you have 24 squares. Set filo squares on baking sheets coated with cooking spray and bake at 350 degrees till light brown, about 5 min. Let cold.
- Combine cocoa, 1/3 c. sugar, cornstarch and salt in saucepan. Gradually blend in lowfat milk. Heat to boiling, stirring constantly. Boil and stir till thickened and cornstarch is cooked, 1 minute.
- Remove from heat. Stir in vanilla. Cold slightly, then cover with plastic wrap and cold completely. Stir in 1/2 c. minced chocolate once mix has cooled.
- To assemble stacks, spoon about 2 Tbsp. chocolate pudding on 1 filo square. Top with another filo square, then 2 more Tbsp. pudding and another filo square. Repeat with remaining filo squares and pudding.
- Garnish each stack with mint leaf and 3 raspberries. Garnish serving plates with remaining minced chocolate.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 65 | |
| Calories from Fat 9 | 14% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 102mg | 4% |
| Potassium 125mg | 4% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.44g | 4% |
| Protein 3.31g | 5% |
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