Lowfat Chocolate Pudding
1/2 cup sugar
6 tablespoons unsweetened cocoa
3-1/2 tablespoons cornstarch
1 cup evaporated skim milk
2 cups nonfat milk
1 teaspoon salt
Combine sugar and cocoa powder in medium saucepan and set aside.
Dissolve cornstarch in nonfat milk. Gradually whisk milk and cornstarch mixture into saucepan, whisking until blended and free from lumps.
Add the evaporated milk and stir. Cook, stirring constantly, over medium heat until the mixture thickens and boils. Simmer for two minutes, stirring. Remove from heat. Add vanilla.
Pour through a strainer into 6 small bowls and refrigerate for several hours or until firm.
Makes approximately 6 half-cup servings.
One serving provides:
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