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Skinny Chocolate Parfaits – Delicious!
Servings: 6 • Size: 1/3 cup pudding, 3 tbsp Truwhip • Old Pts: 5 pts • Points+: 6 pts
Calories: 217 • Fat: 10 g • Protein: 5 g • Carb: 30.5 g • Fiber: 1.5 g • Sugar: 22.5 g
Sodium: 73 mg
- 3 cups fat free milk
- 2 1/2 tbsp sugar
- 1-1/2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 large egg yolk
- 4 oz (4 squares) Semi-Sweet Baking Chocolate Squares
- 18 tbsp TruWhip (Don’t forget to use a CommonKindness TruWhip coupon)
In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.
In a medium bowl whisk egg yolk. Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn’t cook. Once the egg is tempered, whisk into the saucepan with the milk mixture.
Add vanilla; simmer on low for 15 minutes, whisking constantly.
Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn’t allow a film to settle on top. Refrigerate for at least two hours or overnight. Makes about 2 3/4 cups.
When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of truwhip in each, then 2 tbsp more pudding and top with a dollop of TruWhip.