Bittersweet Chocolate Pudding with Raspberries

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

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.9g
  • Carbohydrate: 44.5g
  • Fiber: 2g
  • Cholesterol: 55mg
  • Iron: 0.8mg
  • Sodium: 143mg
  • Calcium: 174mg

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

  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.
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