* 1 cup semisweet or bittersweet chocolate chips
* 1 package (10 1/2 ounces) light silken tofu, drained
* 1 teaspoon orange extract
* 4 sheets frozen phyllo dough (14"x 8"), thawed
* reduced-fat aerosol whipped cream
* orange peel curls (optional)
1. Place the chocolate chips in a microwaveable bowl. Microwave on high power for 90 seconds, or until the chips start to lose their shape. Stir to melt completely. If necessary, microwave for 30 more seconds.
2. Place the tofu in a food processor fitted with a metal blade or a blender. Process until smooth. Add the chocolate and orange extract. Process until smooth. Cover and chill for at least 2 hours, or until set.
3. Meanwhile, preheat the oven to 375°F.
4. Set six 3 1/2"-wide fluted removeable-bottom tart pans on a baking sheet. Coat the pans with butter-flavored cooking spray.
5. Lay 1 phyllo sheet on a work surface. Coat lightly with cooking spray. Cut into 6 rectangles (approximately 3 1/2" x 4" each). One at a time, lay each rectangle into one of the tart pans, so part of it covers the bottom and the other part forms a pointed side. Place the next rectangle to the right of the first. Continue rotating the rectangles until a tart shell is formed. Continue with the remaining 5 sheets of phyllo to make 5 more shells. Coat the shells lightly with spray.
6. Bake for 5 to 7 minutes, or until golden and crisp. Transfer to a rack to cool.
7. To serve, remove the shells from the pans and place on plates. Spoon the chocolate truffle mixture into the tart shells. Just before serving, top with whipped cream and garnish with orange curls, if desired.
~~Eat Up Slim Down Annual Recipes 2008~~