Instructions

1. Place Phyllo dough into small cupcake pan. Bake in oven.
2. In mixing bowl, add ½ Packet of Sugar Free chocolate pudding mix
3. Remove tops from strawberries and slice. Saute some in pan with brandy for a few minutes, after a few minutes, turn off heat and set aside.
4. Add cold water to pudding mix, and mix well. Spoon in sour cream. Add in Pomegranate puree and continue to mix
5. In small mixing bowl, add sour cream and pomegranate puree, mix well and set aside for later
6. Remove shells from oven, place on square serving plate.
7. Place cooked strawberries into phyllo cups. Spoon mousse over top of cups, drizzle with sour cream/pomegranate mixture. Top with pine nuts and a fanned strawberry on top.