Lite Chocolate Mint Parfaits Recipe

Summary

Difficulty LevelEasyCourseDessert
MethodBoil

Ingredients

 
2/3 cup sugar
 
1/4 cup HERSHEYIS Cocoa
 
3 tablespoons cornstarch
 
Dash salt
 
2 1/2 cups cold skim milk, divided
 
1 tablespoon margarine type vegetable oil spread
 
1 1/2 teaspoons vanilla extract, divided
 
1 envelope (1.3 ounces) whipped topping mix
 
1/4 teaspoon mint extract
 
3 to 4 drops red food color

Directions

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.
Refrigerate.

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