Dark Chocolate Mousse

By carvalhohm

Ingredients

• 1 1/2 cups skim milk
• 1/2 cup dark chocolate chips
• 1 box (4-serving size) chocolate instant pudding and pie filling mix
• 1 container (6 oz) Greek Fat Free honey vanilla yogurt
• 1 1/2 cups frozen (thawed) reduced-fat whipped topping
• 1 1/2 cups fresh raspberries

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 In small saucepan, combine 1/4 cup milk and chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.

2 In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.

3 Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.

You can use strawberries to top this tasty dessert instead of the raspberries, if you like.

Spoon pudding into individual serving dishes; cover and refrigerate up to 24 hours. Top with the whipped topping and raspberries just before serving.

Serving Size: 1 Serving Calories250 ( Calories from Fat80), Total Fat8g (Saturated Fat6g, Trans Fat0g ), Cholesterol0mg Sodium280mg Total Carbohydrate37g (Dietary Fiber4g Sugars27g ), Protein6g