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Make-Ahead Cappuccino-Oreo Trifles

Make-Ahead Cappuccino-Oreo Trifles

Cooking Light MARCH 1999

  • Yield: 8 servings

Ingredients

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon instant coffee granules
  • 1 large egg
  • 2 1/2 cups 1% low-fat milk
  • 1 tablespoon Kahlúa (coffee-flavored liqueur)
  • 16 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), divided
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.

Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 21%
  • Fat: 5.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.1g
  • Carbohydrate: 40.2g
  • Fiber: 0.7g
  • Cholesterol: 31mg
  • Iron: 1.4mg
  • Sodium: 183mg
  • Calcium: 107mg
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