Raspberry chocolate pudding

Yield: 4 Servings

Measure Ingredient
½ cup Refrigerated or frozen fat-free egg product, thawed
½ cup Unsweetened cocoa
¼ cup Sugar
3 tablespoons Cornstarch
2 cups Skim milk
⅓ cup Raspberry syrup (near pancake syrups in my grocery store)
½ cup Frozen fat-free whipped topping, thawed
1 teaspoon Raspberry syrup



1. Place egg products in medium bowl; set aside. In medium saucepan, combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.

2. Slowly stir about 1 cup hot mixture into egg product. Gradually stir egg product mixture and ⅓ cup syrup into hot mixture in saucepan. Return saucepan to medium-low heat; cook 1 minute, stirring constantly.

3. Pour into 4 dessert dishes. Cool slightly and serve, or refrigerate until serving time. In small bowl, combine topping ingredients; blend well.

Serve over pudding.

Calories: 240; Fat: 1 g

Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose <mbell@...> on Nov 05, 1997

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