Chocolate Velvet Pudding

October 1998, The EatingWell Diabetes Cookbook (2005)

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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.

Chocolate Velvet Pudding

Makes: 4 servings, generous 1/2 cup each.

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  • 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


  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.


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.

Nutrition Bonus: Calcium (23% daily value).

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate

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