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

Source: Diabetic Living Magazine


Recipe Summary

4 hrs 40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

2/3 cup
160 calories; protein 3.7g; carbohydrates 28.5g; dietary fiber 1.3g; sugars 20g; fat 4.6g; saturated fat 3.4g; cholesterol 2.5mg; vitamin a iu 127.1IU; folate 0.9mcg; calcium 64.8mg; iron 0.4mg; magnesium 15.8mg; potassium 66.6mg; sodium 63.7mg.

1 fat, 1 other carbohydrate, 1 starch