Bittersweet Chocolate Pudding

Photo: Kate Sears; Styling: Gerri Williams
Bittersweet Chocolate Pudding makes a great after-school snack that kids (and parents!) will love. For extra decadence, top chocolate pudding with a dollop of whipped cream and finish off with chocolate shavings.

 

Yield:

Serves 4

Recipe Time

Prep: 20 Minutes
Chill: 2 Hours
Total: 2 Hours, 20 Minutes

Nutritional Information

Calories 214
Fat 8 g
Satfat 4 g
Protein 8 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 1 mg
Sodium 108 mg

Ingredients

2 ounces semisweet chocolate, chopped
1/2 teaspoon vegetable oil
1 6-oz. container fat-free chocolate or vanilla yogurt
3 tablespoons honey
1/2 cup unsweetened cocoa
10 ounce silken tofu
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
Pinch of salt

Preparation

1. Bring 1 inch of water to a simmer in a small pan. Place chocolate and oil in a small heatproof bowl over simmering water. Let stand until chocolate is almost melted, about 5 minutes. Remove bowl from heat and stir mixture until smooth. Set aside to cool.

2. In a food processor, combine yogurt, honey, cocoa, tofu, vanilla, espresso powder and salt; process until smooth. Add chocolate and process until completely combined.

3. Divide pudding among 4 dessert cups. Cover with plastic wrap and chill for at least 2 hours. Serve cold.

Note:

January 2012