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 |
PUDDING
TOPPING
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