One of my favorites. Easy, fast, simple.
DARK CHOCOLATE PUDDING
3 tablespoons cornstarch
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder (I use cocoa from Penzey’s Spices.)
2 cups milk
1 teaspoon pure vanilla extract
Prep time: 10 minutes
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Remove from heat. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.
Using skim milk, per 4.50 oz. serving: 4.4 g protein, .8 g fat, .4 g saturated fatty acids, 0 g polyunsaturated fatty acids, .1 g monounsaturated fatty acids
I really don’t like reading labels, but in case you’re in the habit, I wanted to show how innocent this recipe is, despite the fact that it’s a dessert.
Recipe and nutrition info from, “Moosewood Restaurant Low-Fat Favorites” by the Moosewood Collective