Dark Chocolate Mousse Pudding
~ 1 1/2 cups of skim milk
~ 1/2 a cup of dark chocolate chips
~ 1 box (4-serving size) of chocolate instant pudding mix
~ 1 container (6 oz) of Greek Fat Free honey vanilla yogurt
~ 1 1/2 cups of frozen (thawed) reduced-fat whipped topping
~ 1 1/2 cups of fresh raspberries
|~ In a small saucepan combine 1/4 cup of the milk and the chocolate chips.
~ Cook over low heat stirring constantly until chocolate chips are completely melted and the mixture is well blended.
~ In a medium bowl combine the remaining 1 1/4 cups of milk and the pudding mix.
~ Beat with a wire whisk for about 1 to 2 minutes or until the mixture is well blended and thickened.
~ Add in the vanilla yogurt and stir to combine with the rest of the mixture.
~ Blend melted chocolate into the pudding mixture and fold in the whipped topping.
~ Spoon the mousse mixture into individual dessert dishes.
~ Top each serving with additional whipped topping and garnish with fresh raspberries.
~ Refrigerate for about an hour before serving or you can serve immediately.
~ Store in refrigerator covered with plastic wrap until serving.
~ Good luck and enjoy.