Valentine’s Day Chocolate Mousse

View All Section Pages

 

 

 

 

 

Ingredients

• 12 gingersnaps, crushed
• 1.5 oz. package Jell-O Sugar Free, Fat Free Instant Chocolate Pudding
• 2 Tbsp. shredded coconut
• 1 pint raspberries
• Fat Free Cool Whip (optional)

Directions

1. Divide half of crushed gingersnaps into six wine glasses
2. Prepare pudding according to package directions
3. Pour ½ cup of pudding on top of crushed cookies
4. Add remaining crushed cookies to top of the pudding
5. Garnish each glass with 1 tsp. coconut and raspberries
6. Top with a dollop of Cool Whip (optional)

Serves: 6

Nutritional Analysis

• 190 calories
• 4 g fat
• 1 g saturated fat
• 4 g protein
• 172 mg sodium
• 33 g carbohydrates

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services