• 6 oz. nonfat cream cheese
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. vanilla extract
• 4 large phyllo cups, at room temperature
• 1/4 cup semisweet chocolate shavings
• 1/3 cup confectioners´ sugar
• 2 tbsp. low-fat (1%) milk
• 1/2 cup light nondairy whipped topping
• 3/4 cup mixed berries (optional)

In a medium bowl, with an electric mixer at medium speed, beat the cream cheese, confectioners´ sugar, cocoa powder, milk and vanilla; with a rubber spatula, fold in the whipped topping. Refrigerate, covered, at least 1 hour.

Fill the phyllo cups with the cocoa mixture; top with the berries (if using) and sprinkle with the chocolate shavings.

Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and fit with a tip before spooning in the filling. If you don´t have a tip, don´t worry-you can still pipe the mixture from the hole.

Courtesy of Weight Watchers Magazine.