| 2 | tablespoons light chocolate soymilk |
| 1 | tablespoon instant espresso powder or instant coffee granules or crystals |
| 1 | oz semisweet or bittersweet baking chocolate |
| 1 | cup light chocolate soymilk |
| 1 | box (4-serving size) chocolate instant pudding and pie filling mix |
| 2 | cups frozen (thawed) fat-free whipped topping |
| 1. | In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly. |
| 2. | In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened. |
| 3. | Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator. |
| No change. |
|
| Be a show-off! Top each serving with additional whipped topping, chocolate shavings and a chocolate-covered coffee bean. |
Nutrition Information:
140 ( 20); 2 1/2g ( 1 1/2g, 0g); 0mg; 280mg; 28g ( 0g, 19g); 2g 0%; 0%; 6%; 4% 1/2 ; 1 1/2 ; 0 ; 1/2 2