Cook Without Book

Mocha Phyllo Cups Yield:  8 servings (serving size: 1 cup) 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...

Prep Time:  5 minutes Total Time:  4 hours Yield:  Makes 6 servings (serving size: 8 ounces) Ingredients 9 tablespoons   espresso or Italian-roast ground coffee 4 cups   boiling water 1/4 cup   raw sugar 3/4 teaspoon   ground cinnamon 3/4 cup   crushed mint leaves 1  (1-inch) piece grated peeled fresh ginger 6 teaspoons   sweetened condensed milk 2 cups   fat-free milk Preparation 1. Place a 13- x 9-inch baking pan in the freezer. Place coffee in a French press and add the boiling water. If using a drip coffee maker, substitute the same amount of cold water and brew. 2. Combine the sugar, cinnamon, mint, and ginger in a medium bowl. While the coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain 1/2 of the coffee into the cold baking pan and 1/2 into a pitcher. Return the baking pan to the ...