Low Fat Warm Chocolate Pudding
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.8
- Total Fat: 2.2 g
- Cholesterol: 37.2 mg
- Sodium: 86.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.0 g
- Protein: 6.3 g
View full nutritional breakdown of Low Fat Warm Chocolate Pudding calories by ingredient
Introduction
I'm always asked to make something real not diet food at my house so every now and then I have to trick em :)Top with dairy whip or cream for the kids and greek yogurt for you guilt free chocolate consumption :) I'm always asked to make something real not diet food at my house so every now and then I have to trick em :)
Top with dairy whip or cream for the kids and greek yogurt for you guilt free chocolate consumption :)
Number of Servings: 6
Ingredients
1 large egg
2 1/4 cups nonfat or low-fat milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch or white flour
1 teaspoon vanilla extract
Directions
Lightly beat egg with a fork in a medium bowl.
Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes.
Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla.
Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user ANAJAK.
Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes.
Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla.
Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user ANAJAK.