1/2 cup sugar
1/4 cup cornstarch
1 tablespoon instant coffee
granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee flavored
liqueur)
16 reduced-fat cream-filled
chocolate sandwich
cookies (such as Reduced
Fat Oreos), divided
1 1/2 cups frozen reducedcalorie
whipped topping,
thawed
Yield: 8 servings.
Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool. Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each
serving with a cookie.
CALORIES 227 (21% from fat); FAT 5.4g (satfat 3g,
monofat 1.5g, polyfat 0.3g); PROTEIN 5.1g; CARB
40.2g; FIBER 0.7g; CHOLESTEROL 31mg; IRON 1.4mg;
SODIUM 183mg;
CALCIUM 107mg
1/4 cup cornstarch
1 tablespoon instant coffee
granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee flavored
liqueur)
16 reduced-fat cream-filled
chocolate sandwich
cookies (such as Reduced
Fat Oreos), divided
1 1/2 cups frozen reducedcalorie
whipped topping,
thawed
Yield: 8 servings.
Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool. Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each
serving with a cookie.
CALORIES 227 (21% from fat); FAT 5.4g (satfat 3g,
monofat 1.5g, polyfat 0.3g); PROTEIN 5.1g; CARB
40.2g; FIBER 0.7g; CHOLESTEROL 31mg; IRON 1.4mg;
SODIUM 183mg;
CALCIUM 107mg
