Recipe courtesy of Lisa Lillien
Recipe courtesy of Lisa Lillien
Show:
Food Network Specials
Mississippi Mug Pie
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 223
- Total Fat
- 5 grams
- Sodium
- 588 milligrams
- Carbohydrates
- 45.5 grams
- Dietary Fiber
- 2.75 grams
- Protein
- 6.5 grams
- Sugar
- 19 grams
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 223
- Total Fat
- 5 grams
- Sodium
- 588 milligrams
- Carbohydrates
- 45.5 grams
- Dietary Fiber
- 2.75 grams
- Protein
- 6.5 grams
- Sugar
- 19 grams
Ingredients
Nonstick cooking spray, as needed
1 packet 25-calorie hot cocoa mix
3 level tablespoons devil's food cake mix (not packed)
1 tablespoon fat-free liquid egg substitute
1 sugar-free 60-calorie chocolate pudding snack, divided
1 teaspoon mini semi-sweet chocolate chips
Fat-free whipped topping, for serving, optional
Fresh mint leaves, for serving, optional
Directions
Special equipment:
Microwave-safe mug- Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
- Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
- Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
- Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!
