Baileys Chocolate Mint Pudding Parfaits Directions:
- In a medium saucepan, whisk together the Splenda, Hershey’s Cocoa Powder, cornstarch, and salt.
- Gradually whisk in the Skim Milk and Unsweetened Almond Milk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and comes to a boil. Once it boils, remove from heat.
- Stir in the Baileys Irish Cream and peppermint extract until well combined.
- Pour the mixture into a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours or until fully chilled.
- Once chilled, layer the pudding in glasses or jars, alternating with Cool Whip Free.
- Top with a small amount of crushed mint chocolate candies and a sprig of fresh mint, if using.
- Serve immediately or cover and refrigerate until ready to serve.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
Ingredients Points:
- Skim Milk: 2 points (2 cups)
- Splenda: 0 points (1/2 cup)
- Hershey’s Cocoa Powder: 2 points (1/4 cup)
- Cornstarch: 1 point (2 tablespoons)
- Salt: 0 points (1/4 teaspoon)
- Unsweetened Almond Milk: 1 point (1/2 cup)
- Baileys Irish Cream: 7 points (1/4 cup)
- Peppermint Extract: 0 points (1/2 teaspoon)
- Cool Whip Free: 2 points (1 cup)
Total Points (without garnish): 15 points
Portions: Assuming 6 servings
- Points per Serving (without garnish): 15 ÷ 6 ≈ 2.5 points per serving
Nutrition Facts:
- Calories: Approximately 200 per serving
- Fat: 10 g
- Carbohydrates: 25 g
- Protein: 5 g
I await your comments! Enjoy!
