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.
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
How to Make It
Combine first 6 ingredients in a medium bowl, stirring well with a whisk.
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.
Oh wow!!! This is too good! I could not believe how wonderful this pudding turned out to be. But here's the deal- I made this before and didn't like it- so I made some modifications. 1. I used all "very vanilla" soy milk. 2. I used app. 6 heaping tablespoons of Starbucks Mocha Powder instead of the chocolate pieces 3. I used twice the amount of corn starch 4. I added just a dash of cinnamon- enough to change the flavor but not know it's cinnamon. With these modifications this pudding turned out to be ohhhh so good! Try it with strawberries on the side instead of raspberries. Divine!
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