Another recipe from the Hungry-Girl Cookbook. This is very quick to make and the perfect finish to any good meal. Whenever I have a great dinner, I always feel the need to finish it off with a little something sweet.
The picture on the right has vanilla pudding and is in a waffle-bowl instead of the cake cone that is called for in the recipe.
2 servings
Ingredients:
2 cake/flat-bottom ice cream cakes
1 Jell-O Sugar Free Pudding Snack (any flavor)
2 Tbsp sugar-free chocolate syrup, at fridge temp.
1/2 cup Cool Whip Free
1. Pour 1 Tbsp of chocolate syrup into each cone. Swirl around until the inside of the cone is evenly coated and then place cones in the freezer.
2. Combine Cool Whip and pudding in a small dish and stir until well blended. Chill dish in the freezer for 45 minutes to 1 hour, until mousse is ice cold and set but not fully frozen.
3. Remove cones and mousse mixture. Spoon mousse mixture evenly into and on top of cones. If desired, top each cone with a drizzle of chocolate syrup.
Per serving (1 cone): 84 calories, 1g fat, 134mg sodium, 20g carbs, 0.5g fiber, 2g sugars, 1g protein
It's usually hard for me to stick to the recommended serving size, but these were spot on. Enjoy!
1 comment:
Once again awesome picture!
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