Chocolate Pudding Crunch

Yields 4 servings (1½ cups per serving)


4 cups skim milk
¼ cup cornstarch
¼ cup unsweetened cocoa powder
¼ cup light brown sugar

2 tsp vanilla extract
¼ cup toasted almonds, chopped
4 chocolate cookies (such as wafers
    or chocolate grahams), crushed



Place the milk, cornstarch, cocoa powder, brown sugar and vanilla extract in a small sauce pan. Bring to a simmer over medium heat, cooking for about two minutes, whisking continually until the mixture thickens to a heavy cream-like consistency.

Pour half the mixture into four parfait glasses and sprinkle each with one-quarter of the almonds and cookies. Top with remaining pudding. Divide the remaining almonds and cookies over the top of each, then refrigerate covered for at least one hour before serving.

Nutrition Facts (per serving): calcium 431 mg, vitamin D 98 IU, calories 229, fat 5 g (saturated fat 1 g), cholesterol 5 mg, protein 13 g, carbohydrates 35 g, fiber 3 g, sodium 212 mg

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