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Chocolate Velvet Pudding
Chocolate Velvet Pudding
0 Reviews
From: EatingWell Magazine, October 1998
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 large egg
- ⅓ cup nonfat sweetened condensed milk
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 cups low-fat milk
- 1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped
- 2 teaspoons vanilla extract
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 192 calories; 5 g fat(3 g sat); 3 g fiber; 30 g carbohydrates; 9 g protein; 14 mcg folate; 56 mg cholesterol; 26 g sugars; 373 IU vitamin A; 0 mg vitamin C; 233 mg calcium; 1 mg iron; 172 mg sodium; 531 mg potassium
- Nutrition Bonus: Calcium (23% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 other carbohydrate
