Chocolate Espresso Pudding

Becky Luigart-Stayner

Soy milk, which is available in most large supermarkets, is as high in health-promoting isoflavones as much-touted tofu--1 cup contains 80 milligrams, an amount that has been shown to stave off osteoporosis. It is sold in cartons that are generally found on the baking aisle of the grocery store.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 15%
  • Fat: 4.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.5g
  • Carbohydrate: 56.2g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 134mg
  • Calcium: 237mg

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 2 cups fat-free soy milk
  • 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract

Preparation

  1. Combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute or until thick. Remove from heat, and add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve.
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