EatingWell for a Healthy Heart Cookbook (2008)
This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one—treat yourself to the good stuff.
Active Time: 20 minutes |
Total Time: 20 minutes
1 large egg
2 1/4 cups nonfat or low-fat milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
Lightly beat egg with a fork in a medium bowl.
Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
Per serving :
2 g Fat;
1 g Sat;
1 g Mono;
37 mg Cholesterol;
34 g Carbohydrates;
6 g Protein;
3 g Fiber;
110 mg Sodium;
311 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate
Tips & Notes
Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.