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) |
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