1 (8-ounce) package phyllo dough (recommended: Athens)
1 (1-ounce) package sugar-free, fat-free white chocolate pudding and pie filling (recommended: Jell-O)
1 1/2 cups light soymilk (recommended: Soy Dream)
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
1 (15-ounce) can raspberry-flavored chunky peaches, drained (recommended: Del Monte)
1 cup fat-free whipped topping
2 tablespoons dried cranberries
Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.
Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough.
Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely.
In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes.
Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.
Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.
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