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Ingredientes
- 1/2 c. Refrigerated or possibly frzn fat-free egg product, thawed
- 1/2 c. Unsweetened cocoa
- 1/4 c. Sugar
- 3 Tbsp. Cornstarch
- 2 c. Skim lowfat milk
- 1/3 c. Blackberry syrup (near pancake syrups in my grocery store)
- 1/2 c. Frzn fat-free whipped topping, thawed
- 1 tsp Blackberry syrup
Direcciones
- 1. Place egg products in medium bowl; set aside. In medium saucepan, combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in lowfat milk till smooth. Cook over medium heat, stirring constantly, till thickened and bubbly. Remove from heat.
- 2. Slowly stir about 1 c. warm mix into egg product. Gradually stir egg product mix and 1/3 c. syrup into warm mix in saucepan. Return saucepan to medium-low heat; cook 1 minute, stirring constantly.
- 3. Pour into 4 dessert dishes. Cold slightly and serve, or possibly chill till serving time. In small bowl, combine topping ingredients; blend well.
- Serve over pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 21 | 11% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 59mg | 2% |
| Potassium 223mg | 6% |
| Total Carbs 37.5g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 25.4g | 17% |
| Protein 6.72g | 11% |
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