Mocha Phyllo Cups
Yield: 8 servings, serving size 1 cup
1 1/2 cups fat-free milk
(1.4-ounce) box fat-free, sugar-free chocolate instant pudding mix
tablespoon instant espresso
sheets frozen phyllo dough, thawed
1/2 teaspoon cinnamon sugar, divided
Fat-free whipped topping
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 un-greased 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.
Calories 80, Fat 0.0g, Cholesterol 1mg, Protein 3g, Carbohydrate 16g, Fiber 1g, Iron 1mg, Sodium 383mg, Calcium 59mg.
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