Almost Fat-Free Chocolate Pudding 2 c Skim milk
2 tb Nonfat dry milk powder
1 1/2 tb Unsweetened cocoa
2 tb Sugar; or to taste
2 tb Cornstarch -heaping; mixed with
3 tb Skim milk; cold
1/4 ts Pure vanilla extract
Maraschino cherries; optional
Combine the skim milk, milk powder, cocoa, and sugar in a 3-quart stainless
steel saucepan. Bring to a boil on high heat, stirring constantly. Lower
heat to prevent the mixture from boiling over. Add the cornstarch mixture
gradually while stirring at the same time. When the milk thickens to the
consistency of cake batter, which happens almost immediately, remove and
set aside. (If the milk does not thicken easily, add 1 Tbl. cornstarch
mixed with 2 Tbl. cold milk.) Stir in the vanilla extract. Pour the mixture
into a fancy serving dish and allow to cool. Refrigerate for at least 3
hours to enable the pudding to set. When the pudding feels firm (test by
tipping the bowl gently), garnish with cherries or your favorite fat-free
topping. Serve.
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