INGREDIENTS

INSTRUCTIONS

For chocolate pudding, in small bowl combine sugar and cocoa powder. Add
boiling water and stir until smooth and shiny. In another small bowl,
combine cornstarch and 1/4 cup evaporated milk. In medium saucepan, combine
remaining evaporated milk, cocoa mixture and cornstarch mixture. Over
medium-low heat, stir pudding constantly until it thickens and comes to a
boil, about 6 minutes. Stir in vanilla. Pour into bowl. Cool slightly.
Press plastic wrap on surface. Refrigerate until thoroughly chilled, about
2 hours. For vanilla pudding, in bowl combine cornstarch and 1/4 cup
evaporated milk. In medium saucepan, stir together remaining evaporated
milk, sugar and cornstarch mixture. Over medium-low heat, stir pudding
constantly until it thickens and comes to a boil, about 6 minutes. Stir in
vanilla. Pour into bowl. Cool slightly. Press plastic wrap on surface.
Refrigerate until thoroughly chilled, about 2 hours. To assemble parfaits,
layer 2 tablespoons chocolate pudding, 2 tablespoons vanilla pudding and
1/2 teaspoon chopped nuts in each of 4 small, tall, parfait or dessert
glasses. Repeat layering twice more with the chocolate and vanilla puddings
and nuts. Garnish with miniature marshmallows, if desired.
Makes 4 parfaits. Per parfait; 292 calories; 14 g protein; 3 g fat; 5 mg
cholesterol; 50 g carbohydrates; 198 mg sodium.
Your time in the kitchen: 30 minutes. Ready to serve in 2 hours, 45
minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.
Recipe by: Woman's World 11/4/97, Richard Simmons
Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 01, 1997

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