Double Chocolate Pudding Recipe
Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.
8 Servings
3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat-free milk
1 can (5 ounces) evaporated milk
1 ounce German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping
Directions
In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping. Yield: 8 servings.
Double Chocolate Pudding published in Light & Tasty April/May 2005, p33 Beth Layman :)
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