Thursday, March 21, 2013

Cappuccino Mousse - South Beach Style

Borrowed from Cyndi Cooks

Prep time: 5 minutes
Fridge time: 20 minutes or longer

Makes 4 servingsIngredients:
4 tsp instant espresso granules (regular coffee will do if you can’t find espresso)
1 tbsp very hot water
1 ½ cups cold skim milk
1 small package sugar-free instant chocolate pudding mix
1 cup sugar-free Cool Whip (or other non-dairy whipped dessert topping)
Sprinkling of mini chocolate chipsDirections:1. Dissolve the espresso/coffee in the hot water and set aside.

2. In a medium sized mixing bowl, combine the skim milk, and chocolate pudding and whip (an electric beater is easier) for 2-3 minutes. It will thicken. Add the coffee mixture and blend.

3. Fold in the Cool Whip and pour into 4 separate ramekins (or little bowls) and refrigerate for at least 30 minutes .

4. Just before serving, add a dollop of Cool Whip and sprinkle some mini- chocolate chips or cinnamon.

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