Mocha Phyllo Cups

Nutritional 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

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

Preparation

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.

Note:

Sandra Lee,

November 2010