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Lite Chocolate Mint Parfaits

Healthycooking's picture
  Vanilla extract 1 1⁄2 Teaspoon, divided
  Whipped topping mix 1 2857⁄10000 Ounce (1 Envelope)
  Margarine type vegetable oil spread 1 Tablespoon
  Cocoa 1⁄4 Cup (4 tbs) (Hershey's)
  Mint extract 1⁄4 Teaspoon
  Cold skim milk 2 1⁄2 Cup (40 tbs), divided
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 3 Tablespoon
  Red food color 4 Drop
  Salt 1 Dash

In medium saucepan, combine sugar, cocoa, cornstarch and salt; gradually stir in 2 cups skim milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; blend in vegetable oil spread and 1 teaspoon vanilla.
Pour into medium bowl.
Press plastic wrap onto surface of pudding; refrigerate.
In small bowl, combine topping mix, remaining 1/2 cup cold skim milk and remaining 1/2 teaspoon vanilla; prepare according to package directions.
Fold 1/2 cup whipped topping into pudding.
Blend mint extract and red food color into remaining topping.
Alternately spoon chocolate pudding and mint whipped topping into parfait glasses.

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