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Mocha Phyllo Cups

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 cups fat-free milk
  • 1 (1.4-ounce) box fat-free, sugarfree chocolate instant pudding mix
  • 1 tablespoon instant espresso
  • 3 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 1/2 teaspoon cinnamon sugar, divided
  • Fat-free whipped topping

Nutrition Information

  • calories 80
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 383 mg
  • calcium 59 mg

How to Make It

  1. In a saucepan, combine milk, instant pudding mix, and instant espresso, stirring with a whisk; bring to a boil. Remove from heat; transfer to bowl. Cover surface of pudding with plastic wrap; chill 1-4 hours. Preheat oven to 400°. Unwrap thawed phyllo dough. Lay 1 piece on counter; lightly coat with cooking spray. Sprinkle with 1/4 teaspoon cinnamon sugar. Lay second sheet on top of first; repeat steps with remaining phyllo. Cut dough into 8 rectangles; fit into ungreased muffin cups. Bake 10 minutes; remove from oven. Cool 10 minutes. Remove cups from pan; cool completely. Spoon pudding into cups; top each with 1 teaspoon fat-free whipped topping.