Layered Mocha-Cappuccino Pudding Cups

Layered Mocha-Cappuccino Pudding Cups

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From: Diabetic Living Magazine

These tasty frozen pudding treats are perfect for a hot summer night.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup sugar (see Tip)
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon instant espresso coffee powder
  • 2 cups water
  • ¾ cup evaporated fat-free milk
  • ½ cup pasteurized liquid egg whites
  • 1 tablespoon light butter
  • ¾ teaspoon coffee extract
  • ¾ teaspoon vanilla extract
  • ½ cup chocolate-covered espresso beans, coarsely crushed
  • 2 cups frozen light whipped dessert topping, thawed
  • 8 fresh mint leaves
  • 16 whole chocolate-covered espresso beans (optional)


  • Prep

  • Ready In

  1. 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.
  2. Fold crushed espresso beans into the whipped topping.
  3. 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.
  • Tip: If using a sugar substitute, choose from Splenda® Sugar Blend or C&H Light® Sugar Blend. Follow package directions to use product amount equivalent to ½ cup sugar. Nutrition per Serving with Substitute: same as below, except 141 calories, 22 g carbohydrates, 13 g total sugar.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 160 calories; 5 g fat(3 g sat); 1 g fiber; 28 g carbohydrates; 4 g protein; 1 mcg folate; 2 mg cholesterol; 20 g sugars; 127 IU vitamin A; 0 mg vitamin C; 65 mg calcium; 0 mg iron; 64 mg sodium; 67 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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