Mocha Phyllo Cups
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 89
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 3
- Sodium
- 172
- Total: 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
3 cups nonfat milk
1 (1.4-ounce) packet sugar-free, fat-free chocolate instant pudding
1 tablespoon instant espresso
3 sheets phyllo dough
Nonstick cooking spray
3/4 teaspoon cinnamon sugar
8 teaspoons whipped topping
Cocoa powder, for garnish
Directions
- In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients.
- Preheat oven to 400 degrees F.
- Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
- Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely.
- Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder.
- Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.