Recipe Of The Week 9/22: Chocolate Parfaits

Yields 4 Servings

Ingredients:

• 3 cups fat-free milk, dairy-free milk works too
• 2 1/2 tablespoons monk fruit sugar substitute, or sugar of your choice
• 1-1/2 teaspoons vanilla extract
• 2 tablespoon cornstarch
• 2 large egg yolks
• 4 ounces Lily’s chocolate
• 1 1/4 cups Tru Whip Whipped Topping, or whipped cream of your choice

Directions:

• In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has slightly thickened, about 10 to 15 minutes.
• In a large bowl whisk egg yolks. Slowly add about 1 cup of the hot milk mixture through a mesh sieve to the yolks, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.
• Once the eggs are tempered, whisk in the remaining milk through the sieve then return to the sauce pan.
• Melt 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.
• Add vanilla; simmer on low for 15 minutes, whisking constantly.
• Transfer 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.
• Refrigerate for at least 2 hours or overnight, it will further thicken in the refrigerator.
• To make parfaits, when chilled, place 3 tablespoons of the pudding into each glass, then add 2 tablespoons of whipped topping in each, then 2 tablespoons more pudding and top with a dollop of Truwhip.

Meal Plan Check Boxes:

1 Dairy
1 Protein
1 Fat

Nutritional Facts: 6 servings, Calories: 180 kcal, Carbohydrates: 28 g, Protein: 7 g, Fat: 11 g

Adapted From: https://www.skinnytaste.com/skinny-chocolate-parfaits/#recipe