DirectionsStep1In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.Step2In a medium bowl whisk egg yolk. Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.Step3Once the egg is tempered, whisk into the saucepan with the milk mixture.Step4Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted. Pour melted chocolate into the sauce pan, whisk well.Step5Add vanilla; simmer on low for 15 minutes, whisking constantly.Step6Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top.Step7Refrigerate for at least two hours or overnight.Step8When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of Truwhip in each, then 2 tbsp more pudding and top with a dollop of TruwhipIngredientsIngredients3 cupsFat Free Milk2 ½ tablespoonsSugar1 ½ teaspoonsVanilla Extract2 tablespoonsCornstarch1 Large Egg Yolk4 ouncesSemi-Sweet Baking Chocolate Squares18 tablespoonsTru WhipNutritionalNutritional217 Calories10 gTotal Fat33 mgCholesterol30 gCarbohydrate73 mgSodium5 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritionalExplore further44 Skinny Desserts - Taste Of Hometasteofhome.comSkinny Chocolate Pudding Parfaits – The Comfort of Cookingthecomfortofcooking.comSkinny Chocolate PBB Parfait — The Skinny Forktheskinnyfork.comSkinny Black Forest Parfaits Recipe - BettyCrocker.combettycrocker.comSkinny Chocolate Parfaits - Feast and Farmfeastandfarm.comRecommended to you based on what's popular • Feedback
Skinny Chocolate Parfaits
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