Skinny Chocolate Parfaits
Perfect for Valentine’s Day or date night. A few other recipe ideas I love making for the occasion are Homemade Chocolate Cake, Mixed Berry Pie, Vanilla Bean Panna Cotta and Chocolate Crepes with Strawberries. You can also check out this full list of Valentine’s Day recipes.
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
Skinny chocolate parfaits are a rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped cream, it’s a perfect ending to a special dinner.
- 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
- 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.
- 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.
Yield: 6, Serving Size: 6 servings
- Amount Per Serving:
- Freestyle Points: 10
- Points +: 6
- Calories: 217 calories
- Total Fat: 10g
- Saturated Fat: 2.5g
- Cholesterol: 33mg
- Sodium: 73mg
- Carbohydrates: 30.5g
- Fiber: 1.5g
- Sugar: 22.5g
- Protein: 5g