Chocolate Custard

3 Large Eggs
1 large Egg Yolk
1 Cup Splenda Granular
3 Tablespoons Unsweetened Cocoa
1 oz. Unsweetened Baking Chocolate
2 Cups Fat Free Half and Half Cream
1 teaspoon Vanilla Extract
1/4 Cup Water
Fat Free Cool Whip (optional)

Preheat oven to 300 degrees. Fill the bottom of a roasting pan with 1 inch of water and place in oven. Whisk together eggs, yolk, and Splenda in a medium bowl. Combine cocoa, chocolate, and half and half in a small pot. Heat Chocolate mixture over medium heat, stirring occasionally, until chocolate is melted and steam rises from surface, about 4-5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla. Divide mixture among 6 small custard cups; place cups in roasting pan and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours. Top each with 2 Tablespoons of Cool Whip if desired. 

Serves: 6
Per Serving: 149 Calories; 6g Fat (40.5% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)