Nutrition Facts

  • One serving:
  • (calculated without whipped topping)
  • Calories:
  • 227
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 9 mg
  • Sodium:
  • 294 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


Rhubarb Pudding Dessert

Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We... View this recipe »



Mocha Pudding Cakes

Cooking for 2 - try a FREE ISSUE today!

These mouth-watering mini cakes from Eglon, West Virginia’s Debora Simmons make the perfect treat for a twosome. “My mom used to make these when I was a little girl,” Debbie recalls. “Now I whip them up for a speedy dessert.”

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons butter, melted
  • 1/4 teaspoon vanilla extract
  • TOPPING:
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 3 tablespoons hot brewed coffee
  • 1 tablespoon hot water
  • Whipped topping, optional

Directions:

In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins or custard cups coated with cooking spray.
    Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted near the center comes out clean. Serve warm or at room temperature with whipped topping if desired. Yield: 2 servings.


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