Low-Fat Chocolate Pudding Parfait


  • ⅓ cup granulated sugar
  • ¼ cup cornstarch 
  • 3 T unsweetened cocoa powder
  • 1/8 tsp. salt
  • 2 cups nonfat milk
  • 2 T semisweet chocolate chips
  • 1 tsp. vanilla extract
  • 1½ cups lite whipped cream
  • Optional garnish: fresh raspberries, blueberries, strawberries or grated dark chocolate


  • Whisk together sugar, cornstarch, cocoa and salt in a medium saucepan. Whisk until combined and whisk in milk until thoroughly blended. 
  • Heat mixture over medium heat, whisking constantly 10–15 minutes until mixture boils and slightly thickens. Remove from heat and whisk in chocolate chips and vanilla until smooth.  
  • Transfer pudding to a medium bowl. Cover with plastic wrap, touching the pudding surface to prevent a film on top. Refrigerate at least 2 hours or overnight. 
  • Spoon chilled pudding in individual serving glasses, creating a layer of whipped cream in the middle and on top. Add an optional garnish of fresh raspberries, blueberries, strawberries or grated dark chocolate.

Nutrition Information

Servings Per Recipe: 6 

Per Serving: 183 calories; protein 3.4g; total carbohydrate 28.9g; total fat 6.5g; saturated fat 5.1g; cholesterol 2mg; sodium 100 mg; dietary fiber 1.2g; total sugars 21.9g; calcium 105mg; potassium 172mg

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