Trygve's Low-fat Dark Chocolate Pudding
Low-fat Dark Chocolate Pudding
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makes one quart of pudding
about three grams of fat per
half-cup serving
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4 oz cocoa powder
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4 cups milk
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1-1/2 cups sugar
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1/3 cup cornstarch
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2 teaspoons vanilla
Blend the sugar and cocoa until no lumps of the cocoa remain in
the mixed dry powder. In a second small bowl, dissolve the cornstarch
in one cup of milk. Pour the remaining milk into a saucepan with
plenty of extra room and mix in the sugar/cocoa mixture while the milk
heats to just below scalding. When the milk/sugar/cocoa mix is almost
scalding, continue heating and stir constantly while adding the remaining
milk with the dissolved cornstarch. The pudding should thicken rapidly
and when it is almost as thick as desired, remove from heat while
continuing to stir for a few minutes and add vanilla.
The hot pudding may be poured into individual serving containers if
desired. It may be served hot with milk or cream poured over it or
chilled with whipped cream or the topping (or lack thereof) of your
choice.
If you don't want the pudding to grow a "skin" while stored in the
refrigerator for extended periods of time, cover with a sheet of plastic
wrap placed directly onto the surface of the pudding.
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