Ingredients
- 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
Preparation
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 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.
Nutritional Information
| Calories per serving: | 80 |
|---|
| Fat per serving: | 0.0g |
|---|
| Saturated fat per serving: | 0.0g |
|---|
| Monounsaturated fat per serving: | 0.0g |
|---|
| Polyunsaturated fat per serving: | 0.0g |
|---|
| Protein per serving: | 3g |
|---|
| Carbohydrates per serving: | 16g |
|---|
| Fiber per serving: | 1g |
|---|
| Cholesterol per serving: | 1mg |
|---|
| Iron per serving: | 1mg |
|---|
| Sodium per serving: | 383mg |
|---|
| Calcium per serving: | 59mg |
|---|
Comments
Post a Comment