Chocolate Filo Stacks

Recipe Ingredients

1/4 cup	23g / 0.8oz	Finely-chopped almonds
1/3 cup	65g / 2.3oz	Sugar - plus
1 tablespoon	15ml	Sugar
3		Filo dough sheets
		Nonstick cooking spray
1/3 cup	36g / 1.3oz	Cocoa
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 1/4 cups	533ml	Nonfat milk
1 teaspoon	5ml	Vanilla extract
3/4 cup	109g / 3.8oz	Chopped bittersweet chocolate
		Mint leaves - for garnish
24		Raspberries - for garnish

Recipe Instructions

Combine almonds and 1 tablespoon sugar; set aside.

Lightly spray 1 sheet filo dough with cooking spray. Sprinkle filo with 1/3 nut mixture. Top with second sheet filo dough, spray it with cooking spray and sprinkle with 1/3 nut mixture. 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 until light brown, about 5 minutes. Let cool.

Combine cocoa, 1/3 cup sugar, cornstarch and salt in saucepan. Gradually blend in milk. Heat to boiling, stirring constantly. Boil and stir until thickened and cornstarch is cooked, 1 minute.

Remove from heat. Stir in vanilla. Cool slightly, then cover with plastic wrap and cool completely. Stir in 1/2 cup chopped chocolate once mixture has cooled.

To assemble stacks, spoon about 2 tablespoons chocolate pudding on 1 filo square. Top with another filo square, then 2 more tablespoons 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 chopped chocolate.

This recipe yields 8 servings.

Each serving: 183 calories; 141 mg sodium; 1 mg cholesterol; 7 grams fat; 29 grams carbohydrates; 6 grams protein; 0.50 gram fiber.

Source:
The Los Angeles Times, 02-09-2000

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