Bittersweet Chocolate Pudding with Raspberries

Bittersweet Chocolate Pudding with Raspberries Recipe
Photo: Howard L. Puckett; Styling; Melanie J. Clarke
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.

Yield:

4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Billy Strynkowski,

Cooking Light

January 2006
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