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When I was asked to create diet desserts for this issue of Whisk, I thought that was an oxymoron. But I had a few tricks up my sleeve…
2 cups skim milk
1 (1.4-ounce) box sugar-free instant chocolate pudding
Combine skim milk and sugar-free instant chocolate pudding.
Prepare according to pudding box instructions.
Pour into dessert glasses and refrigerate until set.
Top with whipped cream and cinnamon.
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