chocolate pudding (with sugar substitute)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 c. Splenda sugar substitute2T. cornstarchpinch salt (don't omit, improves flavor!)1/3c. cocoa powder2 egg yolks2c. non-fat milk2t. vanilla extract
Serving size 1/2c. Makes 5 servings.
mix Splenda, cocoa, salt and cornstarch in microwaveable container.
Blend egg yolks into milk and slowly stir into dry ingredients mixing well.
Microwave 3 min. at 70%. Stir and microwave 2-5min more at 70% checking and stirring every min until thickened.
The pudding will cook first on the outside. Stirring will distribute the heat and allow for even cooking.
Pour into serving dishes and refrigerate. To prevent the "skin" from forming (from cooking milk), leave in dish and stir every minute or two until pudding reaches room temp. Then pour into serving dishes.
Number of Servings: 5
Recipe submitted by SparkPeople user VICD25.
mix Splenda, cocoa, salt and cornstarch in microwaveable container.
Blend egg yolks into milk and slowly stir into dry ingredients mixing well.
Microwave 3 min. at 70%. Stir and microwave 2-5min more at 70% checking and stirring every min until thickened.
The pudding will cook first on the outside. Stirring will distribute the heat and allow for even cooking.
Pour into serving dishes and refrigerate. To prevent the "skin" from forming (from cooking milk), leave in dish and stir every minute or two until pudding reaches room temp. Then pour into serving dishes.
Number of Servings: 5
Recipe submitted by SparkPeople user VICD25.
Nutritional Info Amount Per Serving
- Calories: 85.9
- Total Fat: 2.7 g
- Cholesterol: 83.9 mg
- Sodium: 113.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
Member Reviews
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BEHRENDT
My husband and I really enjoy this pudding. I substituted splenda for half of the sugar and serve it as 4 servings instead of 5. It is also good when I substitute 1 can of evaporated skim milk for part of the milk . - 4/6/13
Reply from VICD25 (4/6/13)
great ideas! this is a recipe I learned in junior high school that I just adapted to Splenda. thanks for sharing you experience