Mexican Chocolate Mousse
(makes 16 servings)
|1/2||cup (64 g) Kahlua-flavored instant coffee beverage|
|1 1/2||teaspoons (7.5 ml) ground cinnamon|
|3||tablespoons (45 ml) boiling water|
|3 3/4||cups (885 ml) skim milk|
|2||(6 serving) packages chocolate flavored fat-free sugar-free instant pudding mix|
|1||16-ounce (450 g) package frozen fat-free whipped topping, thawed|
|8||chocolate wafer cookies, crushed|
- In a large metal bowl, dissolve coffee beverage and cinnamon in boiling water, stirring until completely dissolved. Stir in skim milk.
- Whisk in pudding mix; beat for 2 to 3 minutes, until thick and smooth.
- Fold in whipped topping. Spoon mixture into 16 small dessert dishes.
- Chill for at least 2 hours. Just before serving, sprinkle tops with cookie crumbs.
|Per serving:||95 calories (6% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated), 18 g carbohydrate, trace dietary fiber, 1 mg cholesterol, 177 mg sodium|
|Exchanges:||1 carbohydrate (1 bread/starch)|