Low-fat chocolate pudding
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Unsweetened cocoa |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
| 1 | cup | Skim milk |
| ½ | Vanilla bean, split or | |
| 1 | teaspoon | Vanilla extract |
Directions
Combine the cocoa, sugar, cornstarch, cinnamon, and cloves in a bowl and whisk until smooth. Scald the milk with the vanilla bean in the top of a double boiler.
Whisk the scalded milk into the cocoa mixture in a thin stream.
Return this mixture to a heavy saucepan and boil for 1 minute, whisking constantly to prevent the milk from scorching. Remove the pan from the heat and remove the vanilla bean. (If you're using vanilla extract, whisk it in at this point.) Transfer the pudding to a bowl and press a piece of plastic wrap on top to prevent a skin from forming. Let cool to room temperature, then chill. Spoon into bowls for serving.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 209 Submitted By DIANE LAZARUS On 10-26-95