1 quart fat-free half & half
1 box (3.9 oz) instant chocolate pudding
1 tsp ground cinnamon
1 cup heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla extract
Garnish: whipped cream and ground cinnamon
Have ready a 13x9-in. baking pan and eight glass 8-oz Irish coffee mugs (or others of same size).
Whisk half & half, pudding mix and cinnamon in a large bowl 2 minutes. Pour into baking pan; cover and freeze at least three hours or till frozen hard.
About 20 minutes before serving: Beat cream, sugar and vanilla in a medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Refrigerate till ready to use.
Put coffee mugs in freezer. Remove mixture from freezer; leave at room temperature 15 minutes, or till it can be cut into large cubes. Place in food processor; pulse till smooth, scraping down sides occasionally. Divide among chilled mugs. Top with whipped cream; sprinkle with cinnamon and serve.
Per serving: 248 cal, 1 g pro, 28 g carb, 0 g fiber, 11 g fat (7 g sat), 41 mg chol, 329 mg sodium
[ via Woman's Day magazine, December 6, 2005 ]