Chocolate-Peppermint Tuxedo Cups Ingredients. 1 cup (250 mL) white chocolate morsels 1 tsp (5 mL) vegetable oil 1 pkg (1.9 oz/54 g) frozen mini phyllo shells (15 shells), thawed 4 oz (125 g) reduced-fat cream cheese (Neufchâtel) 1/3 cup (75 mL) powdered sugar 1/2 tsp (2 mL) peppermint extract 1 cup (250 mL) semi-sweet chocolate morsels 1/2 cup (125 mL) thawed frozen whipped topping 3 peppermint hard candies, unwrapped Directions. 1Line Medium Sheet Pan with waxed paper. Microwave white chocolate morsels and oil in (2-cup/500 mL) Prep Bowl, uncovered, on HIGH 45-60 seconds or until mostly melted, stirring once halfway through. 2Using Sauté Tongs, dip phyllo shells into melted chocolate, bottom-side down, making sure sides are evenly covered. Place shells upside down on pan; freeze 10 minutes. 3Meanwhile, in Small Batter Bowl, microwave cream cheese, uncovered, on HIGH 15-30 seconds or until very soft; whisk until smooth. Whisk in powdered sugar and extract until smooth. 4Microwave semi-sweet chocolate morsels in second prep bowl, uncovered, on HIGH 45-60 seconds or until mostly melted, stirring once halfway through. Stir chocolate into cream cheese mixture using Small Mix ‘N Scraper®. Stir in whipped topping until smooth. 5Place peppermint candies in small resealable plastic bag and coarsely crush with flat side of Meat Tenderizer. 6Scoop chocolate mixture into Easy Accent® Decorator fitted with open star tip. Remove phyllo shells from freezer; pipe filling evenly into shells. Sprinkle with peppermint candies. Yield: , 15 servings of 1 tuxedo cup Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: No information is currently available.
Posted on: Tue, 03 Dec 2013 04:49:31 +0000
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