• 1 1/2 cups fat-free half-and-half
• 1 package (1.4 ounces) fat-free sugar-free instant chocolate pudding mix
• 1 tub (8 ounces) frozen light whipped topping , such as Cool Whip, thawed

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