Strawberry Rosettes

Preheat oven to 375°F. Combine sugar and unseasoned bread crumbs in a small bowl, mixing until well blended.

Spray one phyllo pastry sheet lightly with vegetable cooking spray. Sprinkle about ½ tablespoon of the sugar-bread crumb mixture over the sheet, then repeat this layering with two more phyllo sheets (spraying each sheet and adding crumb mixture between layers).

Cut the stacked phyllo sheets into 4 equal squares. Press each square gently into a muffin cup or custard cup, keeping the phyllo in a cup shape.

Repeat the layering and cutting process with the remaining 3 phyllo sheets and remaining sugar-bread crumb mixture to create 8 phyllo cups total.

Bake the phyllo cups for 10-12 minutes until golden brown and crisp. Remove from the oven and cool in the cups for 2 minutes, then transfer to a wire rack to cool completely.

Select 12 of the largest, most uniform strawberries and slice them lengthwise about ¼ inch thick, leaving the hull intact so they fan slightly.

Chop or slice the remaining strawberries into smaller pieces for filling the cups.

Divide the chopped strawberries evenly among the 4 phyllo cups, mounding them slightly in the center. Sprinkle each cup with ¾ tablespoon of grated semisweet chocolate.

Arrange 3 fanned strawberry slices on top of each cup in a rosette pattern, overlapping them slightly and standing them upright.

Drizzle strawberry sauce around the base or across the plate. Dust the rosettes lightly with powdered sugar using a fine sieve.

Garnish each rosette with a dollop of lowfat whipped topping and mint sprigs if desired. Serve immediately while phyllo cups remain crisp.