Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Trifle - Make-ahead Cappuccino-oreo Trifles
Famous Authors (View All Authors)
Desserts - Trifle -  Make-ahead Cappuccino-oreo Trifles Post by :rashme Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1553

Click below to download : Desserts - Trifle - Make-ahead Cappuccino-oreo Trifles (Format : PDF)

Desserts - Trifle - Make-ahead Cappuccino-oreo Trifles

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 Kahlua (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 (light Cool Whip)


Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180 degrees 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 Kahlua. 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.

Yield: 8 servings.

CALORIES 227 (21% from fat); FAT 5.4g (sat 3g, mono 1.5g, poly 0.3g); PROTEIN 5.1g; CARB 40.2g; FIBER 0.7g; CHOL 31mg; IRON 1.4mg; SODIUM 183mg; CALC 107mg
If you like this book please share to your friends :
NEXT BOOKS

Desserts - No Bake Punch Bowl Cake Desserts - No Bake Punch Bowl Cake

Desserts - No Bake Punch Bowl Cake
1 large angel food cake, broken into bite size pieces 1 large carton sour cream (16 oz.) 1 small can Pet milk 1 large carton Cool Whip 1 box powdered sugar Break angel food cake into bite size pieces. Mix sour cream, milk, Cool Whip and powdered sugar together. Pour mixture over cake and toss.
PREVIOUS BOOKS

Desserts - Trifle -  Lemon Trifle Desserts - Trifle - Lemon Trifle

Desserts - Trifle -  Lemon Trifle
14 ounce can sweetened condensed milk 8 ounce lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon rind 2 cups whipped topping 10 inch angel food cake -- cubed 2 cups fresh raspberries 1/2 cup flaked coconut -- toasted fresh mint -- optional In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint, if desired.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT