Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.24 Kcal (282 kJ) | ||
| Calories from fat | 6.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Sodium | 66.65mg | 3% | |
| Potassium | 100.62mg | 2% | |
| Total Carbs | 13.95g | 5% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 174.47 Kcal (730 kJ) | ||
| Calories from fat | 15.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 1% | |
|---|---|---|---|
| Sodium | 172.94mg | 3% | |
| Potassium | 261.09mg | 2% | |
| Total Carbs | 36.2g | 5% | |
| Sugars | 26.26g | 40% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 4.88g | 4% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 0.7mg | 2% | |
| Calcium | 112.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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