Monday, April 1, 2024

Velvety Chocolate Pudding

 

I tried this recipe from Cooking Light magazine...it is delicious. It's gluten-free but not low-sugar...just low-fat. You could easily make it low carb by cooking with Splenda instead of sugar. To make it dairy-free, you would need to substitute almond milk and coconut milk or cream, and dairy-free chocolate chips.

Velvety Chocolate Pudding

1 Cup 1% low-fat milk, divided
1 Cup fat-free half and half
1/3 Cup sugar
3/4 Cup semisweet chocolate chip
3 Tablespoons cornstarch
1 Large egg
1 Large egg white
1 1/2 tsp. vanilla extract
chocolate shavings

1.Combine 1/2 Cup milk, half-and-half, and 1/3 Cup sugar in a medium saucepan over medium heat. Cook, stirring constantly, for 2 min. or just until mixture beings to simmer. Remove from heat, and add chocolate chips. Let stand for 5 minutes, stir until smooth.

2. Place chocolate mixture over low heat, return to a simmer, stirring frequently. Combine remaining 1/2 Cup milk, cornstarch, egg, and egg white in a medium bowl, stir with a whisk. Gradually add 1 Cup hot chocolate mixture to cornstarch mixture, stirring constantly with a whisk. Return the mixture to pan. Cook, stirring stantly, over low heat 4 minutes or until thickened. Stir in vanilla. Serve warm, or cover and chill. Garnish with chocolate shavings before serving.

Yield: 4 servings (1/2 Cup each)

Note: Make sure you do keep stirring, as it says, and keep an eye on the heat, or it will get lumpy.

Enjoy!

Here's another good recipe I made that's dairy-free as well.

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