Chocolate Mousse Friday, February 2, 2007


Monty Lowans, UT Medical Center Executive Chef

2 cups skim milk
1 small box sugar free instant chocolate pudding
1 cup fat free sour cream
8 oz. fat free whipped topping


Whisk pudding and milk together for 1 minute or until smooth. Add sour cream and whip topping and whisk until smooth. Pour into sorbet cups and cover. Refrigerate for at least 3 hours. Garnish with fresh berries, Chocolate curls, or whipped topping.


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