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Chocolate-Cinnamon Pudding with Raspberries

Photo: Anna Williams
Yield 6 servings
Add extra flavor to homemade chocolate puding with cinnamon and  a topping of whipped cream and raspberries.

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup cornstarch
  • 2/3 cup plus 1 tablespoon packed brown sugar
  • 2 1/2 cups whole milk
  • 1 1/4 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh raspberries, or frozen raspberries, thawed

Nutrition Information

  • calcium 189 mg
  • calories 391
  • caloriesfromfat 1 %
  • carbohydrate 45 g
  • cholesterol 78 mg
  • fat 23 g
  • fiber 5 g
  • iron 2 mg
  • protein 6 mg
  • satfat 14 g
  • sodium 72 mg

How to Make It

  1. In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.

  2. Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

  3. Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.