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Cappuccino Mousse Pudding




Source of Recipe


Quick Cooking, issue January/February 1999 and Char's Notes


List of Ingredients




4 teaspoons instant coffee granules
1 Tablespoon boiling water
1-1/2 cups cold skim milk
1 package (1.4 oz.) instant sugar-free chocolate pudding mix
(I used chocolate fudge.)
1/2 teaspoon ground cinnamon (I felt this was a tad too strong so next time I will most probably cut it to 1/4 teaspoon)
1 cup light whipped topping such as Cool Whip
Additional whipped topping and chocolate wafer crumbs to garnish, optional

Recipe



Dissolve coffee in water; set aside. In a mixing bowl, combine milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Stir in coffee. Fold in whipped topping. Spoon into serving dishes (I used little sherbet cups). Garnish with whipped topping and wafer crumbs if desired. Yield~~4 servings.

Nutritional Analysis~One 1/2 cup serving calculated without garnish equals 105 calories, 48 mg sodium, 2 mg cholesterol, 17 gm carbohydrates, 3 gm protein, 2 gm fat. Diabetic Exchanges~~1/2 fat, 1/2 fruit, 1/2 skim milk.

I think you could probably make this with the totally fat free Cool Whip to cut the fat even more. And I also think if you cut the milk to 1 cup it would make it thick enough to use as a filling for cakes, especially Angel Food.