Monday, March 28, 2011

Double-Chocolate Mousse

What You Need

1-1/2 cups fat-free milk, divided
2 squares  BAKER'S Semi-Sweet Chocolate
1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups  thawed COOL WHIP FREE Whipped Topping, divided
1/2 cup fresh raspberries

Make It


MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.
WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
TOP with remaining COOL WHIP and berries.

Kraft Kitchens Tips

Makeover - How We Did It
We used fat-free milk in place of 2% milk and JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP FREE Whipped Topping in place of the regular products. This results in a savings of 60 calories, 3.5 g of fat, and 3 g of saturated fat per serving.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Fresh Berry Care
Wash berries just before using. A quick, gentle rinse in cold water is all that is needed. Gently pat berries with paper towels to remove excess moisture.
Post a Comment