Mocha Parfaits with Fudge Sauce

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Eat this at just the right pace. Too fast is no fun and too slow it'll start to run. Strive for a sauntering savor, as might have W. T. Rabe of Sault Ste. Marie, Mich., this holiday's originator.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 16%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1g
  • Protein: 6.4g
  • Carbohydrate: 25.3g
  • Fiber: 0.4g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 139mg
  • Calcium: 153mg

Ingredients

  • 1/2 cup coarsely chopped reduced-fat double chocolate chip cookies (about 20 bite-size cookies), divided (such as Snackwell's)
  • 2 cups low-fat latte or coffee ice cream, softened (such as Starbucks)
  • 1/4 cup Chocolate Fudge Sauce
  • 1/4 cup frozen fat-free whipped topping, thawed
  • Coffee beans (optional)

Preparation

  1. Place 4 (8-ounce) parfait glasses in freezer, and freeze 10 minutes. Spoon 1 tablespoon cookie crumbs into each glass; top with 1/4 cup ice cream, 1 tablespoon fudge sauce, 1 tablespoon cookie crumbs, and 1/4 cup ice cream. Freeze 2 hours or until firm. Top each parfait with 1 tablespoon whipped topping. Garnish with coffee beans, if desired. Serve immediately.
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