I followed the recipe exactly and was not pleased with the end result. The consistency of the pudding was not normal (it reminded me a bit more of jello) and it wasn't sweet enough. The presentation in the picture online is very appealing, but it does not come out looking or tasting good. Although it is a simple recipe, I would recommend trying one of the others that cooking light has to offer. With that said, the raspberries were a nice touch and I added some light whipped cream which made it taste better, but still not great. I wouldn't recommend this recipe and wouldn't make it again...not one to try on company!
Chocolate-Cinnamon Pudding with Raspberries
Photo: Anna Williams
Add extra flavor to homemade chocolate puding with cinnamon and a topping of whipped cream and raspberries.
Yield: 6 servings
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Amount per serving
- Calcium: 189mg
- Calories: 391
- Calories from fat: 1%
- Carbohydrate: 45g
- Cholesterol: 78mg
- Fat: 23g
- Fiber: 5g
- Iron: 2mg
- Protein: 6mg
- Saturated fat: 14g
- Sodium: 72mg
- 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
- 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.
- Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- 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.
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