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Chocolate Mocha Creme Puddings

desserts, chocolate

1 package chocolate cook-&-serve pudding mix
--6 serving size or 5 ounces
--not instant
2 tablespoons instant espresso
3 cups skim milk
--or 1% low-fat milk
2 cups reduced-fat semisweet chocolate bak
-- chips
1/2 cup frozen light nondairy whipped toppi; thawed
2 tablespoons cocoa

1. In medium saucepan, stir pudding mix and instant espresso into milk. Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.

2. Add chips; stir about 5 minutes, until chips are melted and mixture is smooth.

3. Spoon into small dessert dishes. Press plastic wrap directly onto surface. Serve slightly warm or chilled.

4. Garnish each with 1 tablespoon whipped topping; dust with cocoa.

Note: Do not use instant pudding mix.

Per serving: About 290 cal, 6 g pro, 51 g car, 7 g fat, 21% cal from fat, 0 mg chol, 120 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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