Dark Chocolate-Orange Pudding

Dark Chocolate-Orange Pudding

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From: Diabetic Living Magazine

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • ⅓ cup sugar (see Tip)
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2¼ cups fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 2 ounces dark chocolate, finely chopped
  • 1 tablespoon tub-style 60 percent to 70 percent vegetable oil spread
  • 1 teaspoon vanilla
  • 1 teaspoon finely shredded orange peel
  • Kumquat, orange, or clementine slices (optional)
  • ⅓ cup frozen light whipped dessert topping, thawed (optional)

Preparation

  • Prep

  • Ready In

  1. 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 ¼ cup of the hot milk mixture into egg. Gradually stir in another ¼ 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.
  2. 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.
  3. Spoon pudding into dessert dishes. If desired, garnish with kumquat slices and/or whipped dessert topping.
  • Tip: We do not recommend sugar substitutes for this recipe.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 196 calories; 6 g fat(3 g sat); 1 g fiber; 30 g carbohydrates; 6 g protein; 6 mcg folate; 2 mg cholesterol; 25 g sugars; 477 IU vitamin A; 1 mg vitamin C; 166 mg calcium; 1 mg iron; 102 mg sodium; 230 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carb, 1 milk, 1 fat

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