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Chocolate Pudding

Chocolate Pudding (low fat)

2 c of nonfat milk
3/4 c of black chocolate sauce
1/8 ts salt
3 tb of sugar
1/4 c of nonfat milk
3 tb + 2 t of cornstarch
1 ts of vanilla extract

In top of double boiler over boiling water, combine milk, chocolate sauce (separate recipe), salt & sugar. Bring just to a boil. Reduce heat to medium. Combine 1/4 c milk and cornstarch, stirring till smooth. With wire whisk stirring constantly, add cornstarch mixture to chocolate mixture; it'll thicken very quickly. Reduce heat to low, cover & cook another 10 minutes. Remove from heat, add vanilla and chill. Per 4 oz serving: 163 calories, 0.832 total fat grams.

Old-Fashioned Chocolate Pudding

4 ounces semisweet chocolate
2 cups milk
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons cornstarch
Measure the 3 tablespoons of cornstarch into a small mixing bowl. Pour in 1/2 cup of milk and stir until all the cornstarch is mixed with the milk. Break up all the lumps. Set aside.

Pour the remaining 1 1/2 cups of milk in the double boiler. Add the chocolate and brown sugar. Heat very gently until the chocolate is melted and the mixture is uniform. Stir up the cornstarch and milk mixture again and pour into the hot chocolate milk mixture. Mix constantly for 8 to 10 minutes or until it is thick and shiny. Remove from heat and stir in the 1/2 teaspoon of vanilla. Pour equal amounts into for small bowls. Chill in the refrigerator for three hours.

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