Puddings are good sources of potassium because their main ingredient, milk, is potassium-rich. Both the malted milk powder and the chocolate add small amounts of the mineral to this creamy dessert, which has 539 milligrams of potassium in each serving. If you like strong malt flavor, you can increase the malt powder to one cup. This recipe earned our Test Kitchens' highest rating.
2/3 cup malted milk powder
1/3 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
4 cups 1% low-fat milk
1/3 cup semisweet chocolate chips
1 teaspoon vanilla extract
8 malted milk ball candies (such as Whoppers), crushed
How to Make It
Combine first 4 ingredients in a medium, heavy saucepan, stirring well with a whisk. Gradually add milk to sugar mixture, stirring constantly with a whisk until well blended. Place pan over medium heat, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Remove from heat. Add chocolate chips, and stir until smooth. Stir in vanilla.
Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Remove plastic wrap; spoon 2/3 cup pudding into each of 6 bowls. Sprinkle each serving with 2 teaspoons crushed malted milk balls.
While one of my guests remarked that the chocolate flavor was not extremely pronounced, I feel that the malt flavor would've been overshadowed if the chocolate had been any stronger. This is a very smooth, rich pudding. I had no trouble getting it to the right consistency; I think the key is 1) using the type of milk called for, and 2) waiting until the mixture comes to a complete boil (even with stirring) and THEN boiling it for the recommended time. This is definitely a keeper.
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