Mocha Phyllo Cups
- 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
- 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 400u0b0. 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.
milk, chocolate, espresso, phyllo dough, cooking spray, cinnamon sugar, topping
Taken from www.myrecipes.com/recipe/mocha-phyllo-cups (may not work)