Chocolate Velvet Pudding

http://www.eatingwell.com/recipes/chocolate_velvet_pudding.html

From EatingWell:  October 1998, The EatingWell Diabetes Cookbook (2005)

Although instant mixes and premade chocolate puddings abound in every supermarket, they just can't compare with homemade. This reduced-fat version is almost as quick as a mix and delivers a rich chocolate flavor.

4 servings, generous 1/2 cup each. | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 large egg
• 1/3 cup nonfat sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups low-fat milk
• 1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped
• 2 teaspoons vanilla extract

Preparation

1. Whisk egg, condensed milk, cocoa, cornstarch and salt in a heavy saucepan until smooth. Gradually whisk in milk. Bring to a boil over medium-low heat, whisking constantly, until thickened, 7 to 9 minutes.
2. Remove from the heat; add chocolate and vanilla, whisking until the chocolate melts. Transfer to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming. Serve warm or refrigerate until ready to serve.

Nutrition

Per serving : 196 Calories; 5 g Fat; 3 g Sat; 1 g Mono; 64 mg Cholesterol; 30 g Carbohydrates; 9 g Protein; 2 g Fiber; 183 mg Sodium; 348 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate