Servings: 4
WW Points: About 1 Point per serving
Prep time: 5 minutes + chilling
This is one of my favorite little chocolate fixes because it actually tastes like a real dessert instead of a “diet” version. The biggest difference for me is letting it chill long enough — when I eat it right after mixing, it’s fine, but after an hour in the fridge it gets thicker, smoother, and much more like regular chocolate pudding. I also like saving a little of the fat-free Cool Whip for the top instead of mixing all of it in. That gives you the creamy chocolate underneath and the soft whipped topping like in the photo. If I want it extra rich, I’ll add just a tiny pinch of salt to the pudding mixture; it sounds strange, but it makes the chocolate flavor stand out more without adding Points.
Ingredients
- 1 box sugar-free chocolate instant pudding mix — about 3–4 Points total
- 2 cups unsweetened almond milk — about 1 Point total
- 1 cup fat-free Cool Whip, divided — about 2 Points total
- ½ tsp vanilla extract — optional
- Tiny pinch of salt — optional
Estimated total recipe: about 5–6 WW Points
Per serving: about 1 Point
Instructions
- Add the sugar-free chocolate pudding mix to a medium bowl.
- Pour in the unsweetened almond milk and whisk for about 2 minutes, until smooth and beginning to thicken.
- Fold in about ¾ cup fat-free Cool Whip until the pudding becomes creamy and slightly lighter.
- Add vanilla and a tiny pinch of salt if using.
- Divide evenly between 4 small dessert cups.
- Refrigerate for at least 1 hour.
- Just before serving, top each cup with a spoonful of the remaining fat-free Cool Whip.
Approximate Nutrition per serving
- Calories: ~75
- Protein: ~1 g
- Carbohydrates: ~14 g
- Fat: ~1 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~300 mg
