Feb 10, 2013

Skinny Chocolate Parfaits



A rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped topped, it's a perfect ending to a special dinner.


I don't have dessert every night, but once in a while, on special occasions, I like to enjoy a sweet treat. Valentine's Day is certainly one of those nights. What's great about this dessert is that you actually make the pudding the day before, so it's easy to assemble just before you are ready to eat.


I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.

My light whipped topping of choice is Truwhip – I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. They also have a light version, but I can't always find it. There's a store finder on their website if you want to find a store near you that sells it. I also heard Trader Joe's sells their own brand with the same ingredients.





Skinny Chocolate Parfaits
Skinnytaste.com
Servings:• Size: 1/3 cup pudding, 3 tbsp Truwhip • Old Pts: 5 pts • Points+: 6 pts
Calories: 217 • Fat: 10 g • Protein: 5 g • Carb: 30.5 g • Fiber: 1.5 g • Sugar: 22.5 g
Sodium: 73 mg

Ingredients

  • 3 cups fat free milk
  • 2 1/2 tbsp sugar
  • 1-1/2 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1 large egg yolk
  • 4 oz (4 squares) Semi-Sweet Baking Chocolate Squares
  • 18 tbsp Tru Whip

 Directions:

In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.



In a medium bowl whisk egg yolk.  Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook. Once the egg is tempered, whisk into the saucepan with the milk mixture.



Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted.  Pour melted chocolate into the sauce pan, whisk well.  

Add vanilla; simmer on low for 15 minutes, whisking constantly.


Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top. Refrigerate for at least two hours or overnight.  Makes about 2 3/4 cups.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

58 comments :

  1. Looks Amazing!! Can't wait to try it!

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  2. Looks yummy. Throw a few raspberries on top and I'm sold!

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    1. I use cook-n-serve sugar-free chocolate pudding made with skim milk and layer with light cool whip. Half the points and taste great.

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  3. That looks DELICIOUS! Can't wait to try it :)

    teapotsandtrinkets.blogspot.com

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  4. Can i use semi sweet chocolate chips instead? I have those on hand

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    1. As long as they melt ok, should work fine.

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  5. This looks so delish!

    http://girlsnextbestfriend.blogspot.com

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  6. My son is allergic to eggs, any suggestions for substitutions ? Would love to make this on thursday !

    thanks

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    1. Hmm, I think you can leave it out and add a 1/2 tsp more cornstarch

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  7. This looks delicious! I will definitely have to try this one out for a healthy snack or even valentines day!

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  8. Def looks AMAZING. YUM! Need to go get the ingredients asap!

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  9. Those little dessert cups are an awesome find! They are perfect for a parfait!

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  10. This looks soooo good! Wish I would have seen this recipe before I went to the grocery store this morning. I don't have any chocolate sqaures, but I have semi sweet chips. Would those work?

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    1. well....of course they would...if it's chocolate and can be melted..it will do.

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  11. what is the point value without the Truwhip?My new thing is to add a touch of vanilla creamer to ff greek yogurt and use it as a topping

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    1. Without the Truwhip it's 5 pts plus each.

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  12. Can you give us a homemade alternative to tru whip? Alot of your subscribers are not from USA & aren't able to buy the pre made products you have in your recipes.

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    1. It's pretty easy to make your own whipped cream with whipping cream. http://allrecipes.com/Recipe/Whipped-Cream/ Then you don't have to worry about any additional ingredients either!

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    2. I meant a low fat version! I think most of us know how to whip cream :)

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    3. I've tried making low fat whipped cream from scratch with little success. A great cleaner cream alternative is to use yogurt sweetened with honey or raw sugar, with some vanilla added.

      I also love using coconut cream as a non-dairy whipped cream option, but it's not light, it still has fat in it. If anyone has any ideas, I'd love to hear it!

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  13. I think I would just try this without the egg yolk. Looks tempting!

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  14. Look so good! check out my blog @ http://moussiekitchen.blogspot.ca/

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  15. Fabolous dessert!!! I just love chocolate parfaits!!

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  16. Do you think I could use arrow root instead of cornstarch?

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  17. This looks amazing and pretty easy to make! I may have to give it a try!

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  18. Do you think this would work with Almond milk?

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  19. okay everyone is tempting me with cocolate right now, this looks scrumptious but really I came to say... i love your whisk lol

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  20. YES! ^^ this person read my mind! lol I LOVE your rainbow whisk! and the dessert looks yummy :)

    I'm not sure if this would be any "lighter" for a topping but what about meringue?

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  21. I wonder if the temp in the begining when thickening is actually suppose to be medium high. Mine would not thicken until I cranked up the heatg.

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  22. I would love to know if this would work as well with almond milk. We religiously use vanilla (sweetened) almond milk. I imagine it would be fine since it's sweet and we use it in place of milk anyway in other recipes.

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  23. Your pudding looks so thick, creamy and full of chocolatey delight! I've never tried covering pudding with wax paper and I love this idea because ever time I've used plastic wrap, I've ended up with drops of moisture on top of the pudding. gorgeous!!

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  24. I tried making this last night and unfortunately, it just didn't come out right. The milk and cornstarch mixture never thickened, I had it on the stove for about 1/2 hour...should I have cooked it even longer?

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    1. That's odd, I made this several times and even had someone else make it to test. Did you change anything?

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  25. I followed the directions closely and did everything correctly, but unfortunately the pudding mixture never set in the fridge even overnight. What did I do wrong? I did as the recipe said simmering it for 15 minutes should I have cooked it longer to get the pudding to be thick like I did with the milk/cornstarch.

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  26. Mmm...delicious! Thanks so much!

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  27. Mine never set correctly either, and I'm not sure if I didn't let it thicken long enough on the stove or if I didn't leave it in the fridge long enough. It was still warm coming out of the fridge, so I imagine that was it. I'd like to try it again but I don't want to end up with runny pudding again, so I'll be watching the comments for suggestions!

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    1. It's not super hard, I like that it's a little soft but I am going to retest this just to be sure I didn't make a mistake when writing it up.

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  28. I had this made in 15 minutes (plus setting over night)and if I had realised how easy it is to make chocolate mousse I would have tried it years ago. Everything was perfect and thoroughly enjoyed by hubby and myself as a Valetines treat with some strawberry's.

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  29. I re-made this as per your comments, and I had the same results, perfect. I added the thicken time in my directions to help. The end results were very much like a pudding after it cooled in the refrigerator.

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  30. Attempted to make this two nights ago to take to a dinner date with friends. I followed directions as specified but my pudding never thickened either. :( I plan to retest later this week to see if I went wrong somewhere.

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  31. This looks delicious! I am a huge fan of chocolate and always want to try out new things. This is definitely something that I have to prepare some time. Thanks for the recipe!

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  32. Mine didn't thicken either. It was like chocolate milk. I just tried Joy of Cooking's pudding recipe to try to regain my confidence and it worked.

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  33. Mine thickened! :) I followed her recipe exactly, kept whisking for 20 minutes after I mixed the chocolate with the milk. I kept it in the fridge for 4 hours before serving. Problem was there were some lumpy pieces in there, not sure if this is because I didn't put in the fridge long enough. Any ideas? Would love to make this again wihout the lumps. We still ate it, we mixed kahlua with it :)
    ~Princy

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  34. This was very yummy! Another skinny taste win!

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  35. i love this recipe and have made it several times. the other night however i tried to double it, and it never formed pudding, but rather stayed liquid. any idea what i did wrong? by doubling ingredients, was i maybe supposed to also double the cooking time? thanks gina!

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  36. I had the same problem doubling the recipe. I stirred it for over an hour, with no thickening. Finally, I added another 2 T. cornstarch to a cup of the hot milk whisking constantly to work it in, and continuing with the recipe. Doubling made about 10 small servings. Very rich chocolate flavor, so small serving is perfect. I did use real whipped cream. Elegant! Adding a splash of Kahlua or other liquor over each serving would be even more exotic - except for the additional points. Oh, little kids didn't like it. Not sweet enough for them.

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  37. http://www.amazon.com/b?_encoding=UTF8&site-redirect=&node=172282&tag=tabbooingcom-20&linkCode=ur2&camp=1789&creative=9325

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  38. I currently have almond milk at home, do you think this would work instead of the fat free regular milk?

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  39. This chocolate really good and healthy for health and it really doing well to get proper food value from it.

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  40. Hi Gina,
    I can't have the sugar in the tru whip. Do you have another option? Thanks Debbi

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  41. I also had to thicken mine on medium high heat, to the point that it was boiling. I used an ice bath to cool it instead of putting it in the refrigerator, and that only took about 20 minutes, if that.

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