These tasty frozen pudding treats are perfect for a hot summer night. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For pudding, in a heavy medium saucepan, combine sugar, cocoa powder, cornstarch and espresso powder. Whisk in the water and evaporated milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Place egg whites in a medium bowl; gradually whisk about 1 cup of the hot mixture into the egg whites. Slowly pour mixture back into hot mixture in saucepan, whisking constantly. Cook, stirring constantly, over medium-low heat about 2 minutes or until slightly thickened; whisk in butter, coffee extract and vanilla. Transfer to a medium bowl. Cover surface with plastic wrap. Chill at least 4 hours or up to 24 hours.

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  • Fold crushed espresso beans into the whipped topping.

  • Using eight 6-ounce clear dessert cups or glasses, spoon 3 tablespoons of the pudding into each cup; spoon 2 tablespoons of the whipped topping mixture over pudding in each cup. Repeat layers. Garnish with mint leaves. If desired, top with whole chocolate-covered espresso beans.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Sugar Blend or C&H Light(R) Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition per Serving with Substitute: same as below, except 141 calories, 22 g carbohydrates, 13 g total sugar.

Nutrition Facts

160 calories; 4.6 g total fat; 3.4 g saturated fat; 3 mg cholesterol; 64 mg sodium. 67 mg potassium; 28.5 g carbohydrates; 1.3 g fiber; 20 g sugar; 3.7 g protein; 127 IU vitamin a iu; 1 mcg folate; 65 mg calcium; 16 mg magnesium;