Raspberry chocolate pudding
4 Servings
Ingredients
| Quantity | 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 |
Directions
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