Chocolate Mousse

 

1 1/2

cups skim milk

1/2

cup semi sweet chocolate chips

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

container (6 oz)  Greek Fat Free honey vanilla yogurt

1 1/2

cups frozen (thawed) reduced-fat whipped topping

1 1/2

cups fresh raspberries

• 1In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
• 2In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
• 3Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.