Mocha Phyllo CupsSubmitted by: KRISLEEB
IntroductionFrom Foodnetworks Semi-Homemade w/Sandra Lee From Foodnetworks Semi-Homemade w/Sandra Lee
3 cups nonfat milk
1 (1.4-ounce) packet sugar-free, fat free chocolate instant pudding
1 tbsp instant espresso
3 sheets phyllo dough
Nonstick cooking spray (we used EVOO)
3/4 tsp cinnamon sugar
8 tsp whipped topping (we used fat-free)
cocoa powder, for garnish
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 tsp cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangels, approximately 4x5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
Remove phylo 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 tbsp dollop of whipped topping. Sprinkle with cocoa powder.
Sandy's Note: Keep phyllo dough covered when not using, as it dries out quickly.
Our Notes: They get a bit soggy so surve soon after making. We used mini muffin tins and they were just the right size (recipe calls for regular size muffin tins)
makes 8 servings
See http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31896,00.html for show information.
Number of Servings: 8
Recipe submitted by SparkPeople user KRISLEEB.