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Pudding: Chocolate Pudding

Source of Recipe

"Healthy Meals In Minutes," 1994
Chocolate Pudding

Serves 4

2 egg whites
2/3 cup unsweetened cocoa
2 tablespoons cornstarch
2-1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves, and cocoa.

Variation:
Try adding a 1/4 teaspoon of ground cinnamon to the cocoa mixture in Step 2.

Cook's Tips:
When making pudding, stir the mixture constantly as it cooks. This helps release steam; which, if it condenses, may result in a watery pudding.

To prevent pudding "skin," transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.

Per serving: calories 210 (11% from fat); carbohydrates 43g; protein 9g; sodium 100mg; fat 3g; cholesterol 3mg