Yield: 8 servings
Ingredients
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon instant coffee granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee-flavored liqueur)
16 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), divided
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Preparation
Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.
Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.
Nutritional Information
Calories:227 (21% from fat)
Fat:5.4g (sat 3g,mono 1.5g,poly 0.3g)
Protein:5.1g
Carbohydrate:40.2g
Fiber:0.7g
Cholesterol:31mg
Iron:1.4mg
Sodium:183mg
Calcium:107mg
Cooking Light, MARCH 1999
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