• Cooking Time: 25min
  • Servings: 8
  • Preparation Time: 15min


Recipe courtesy Sandra Lee from the food network. You don't need to use fat free ingredients or even sugar free, unless you want to. Definitely a romantic dessert.


  • 3 cups nonfat milk
  • 1 (1 1/2 ounce) packet sugar-free fat-free chocolate instant pudding
  • 1 tablespoon instant espresso
  • 3 sheets phyllo dough
  • nonstick cooking spray
  • cinnamon sugar
  • whipped topping
  • cocoa powder, for garnish


  • 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 400ºF.
  • 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.

Categories: Dessert  Pie  Tart 
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