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Bittersweet Chocolate Pudding with Raspberries

Photo: Howard L. Puckett; Styling; Melanie J. Clarke
Yield 4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)
This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.

Ingredients

  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 1 large egg
  • 1 large egg white
  • 1 cup 1% low-fat milk
  • 1/2 cup evaporated fat-free milk
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup raspberries
  • 4 teaspoons shaved white chocolate

Nutrition Information

  • calories 276
  • caloriesfromfat 30 %
  • fat 9.2 g
  • satfat 4.5 g
  • monofat 1.8 g
  • polyfat 0.8 g
  • protein 7.9 g
  • carbohydrate 44.5 g
  • fiber 2 g
  • cholesterol 55 mg
  • iron 0.8 mg
  • sodium 143 mg
  • calcium 174 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk.

  2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.