Servings: Makes 4 servings
In a large bowl, whisk together the half-and-half and pudding mix until creamy, about 2 minutes.
Fold in the whipped topping, reserving 1/4 cup of it for decoration.
Divide the mousse evenly among individual dessert bowls and refrigerate for 20 minutes, or up to 2 days.
Using the reserved 2 tablespoons of whipped topping, dollop 1/2 tablespoon on each serving.
Recommended option: To take this dessert over the rainbow, stir in 1/2 teaspoon rum extract along with the half-and-half.
From the book Patti LaBelle's Lite Cuisine
70 calories, 3 grams fat, 0 gram saturated fat, 0 mg of cholesterol, 170 mg sodium, 9 grams carbohydrate, 0 grams fiber, 2 grams protein
Diet exchanges: 1/2 starch, 1/2 fat or 1/2 carbohydrate choice
Published on January 01, 2006