Where rich chocolate meets orange zest! You will surely wow your guests with this recipe. Added bonus? Substitute sugar for a substitute to lower the sugar count. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium saucepan, combine sugar, cornstarch, and cocoa powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/4 cup of the hot milk mixture into egg. Gradually stir in another 1/4 cup of the milk mixture into egg. Add egg mixture and chocolate to the remaining milk mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk for 2 minutes more. Remove from heat.

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  • Whisk in vegetable oil spread, vanilla, and orange peel. Place saucepan in a very large bowl half-filled with ice water. Whisk pudding constantly for 2 minutes to cool quickly. Transfer pudding to a medium bowl. Cover surface of pudding with plastic wrap. Chill in the refrigerator for 2 to 24 hours.

  • Spoon pudding into dessert dishes. If desired, garnish with kumquat slices and/or whipped dessert topping.

Tips

Tip: We do not recommend sugar substitutes for this recipe.

Nutrition Facts

196 calories; 5.5 g total fat; 2.8 g saturated fat; 2 mg cholesterol; 102 mg sodium. 230 mg potassium; 30 g carbohydrates; 0.9 g fiber; 25 g sugar; 6 g protein; 477 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 166 mg calcium; 1 mg iron; 26 mg magnesium;