Ingredients:
1/2 cup plus 1 tablespoon very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 (1.5oz) envelope sugar-free, low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crushed
1 cup thawed fat-free cool whip
Directions:
In a large mixing bowl, combine the milk, Kahlua, mousse mix, and cocoa. With an electric mixer fitted with beaters, whip on low speed until blended. Slowly increase the mixer speed to high, whipping for 5 minutes or until fluffy.
In each of 5 large wine glasses or glass dessert bowls, layer 1/4 cup of the mousse, 2 tsp of crumbs, and 2 tbsp of topping. Repeat layering once more, using the remaining ingredients except for about 1/8 tsp of graham cracker crumbs. Sprinke the top of each serving with a few of the remaining crumbs. Refrigerate for at least 2 hours before serving.
Comments:
Ok. So I know this is "The Biggest Loser" and all, but this kind of measuring every little thing just bugs me. Do they actually expect me to measure out teaspoons of crumbs?
Anywho, we don't have Kahlua so I threw some Bailey's in instead. I also couldn't find mousse mix (I really did look, I promise) so I just used pudding instead. It turned out fine. I had some issues with the layering on my first try, so I apologize for the crappy picture. I determined that champagne flutes are too narrow and used small, round Ziploc containers for the rest of them. In any case, it tasted very good.
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