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Chocolate Pudding

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 2 hrs, 15 mins
Yield Makes 5 servings (serving size: 1/2 cup)
If you love decadent chocolate, try this recipe. Why it's better for you: This pudding is everything you dream of--chocolaty rich, silky smooth, and light on calories!

Ingredients

  • 2 cups fat-free milk
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 (4-oz.) semisweet chocolate baking bar, chopped
  • 1 teaspoon vanilla extract
  • 1/3 cup thawed reduced-fat frozen whipped topping
  • Garnishes: toasted sliced almonds, chocolate shavings

Nutrition Information

  • calories 259
  • fat 5.3 g
  • satfat 2.8 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 6.3 g
  • carbohydrate 48.2 g
  • fiber 1.7 g
  • cholesterol 44 mg
  • iron 1 mg
  • sodium 123 mg
  • calcium 206 mg

How to Make It

  1. Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.

  2. Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.

  3. Spoon 1/2 cup pudding into each of 5 individual serving dishes, and top each with 1 Tbsp. whipped topping. Garnish, if desired.

  4. Try These Twists!

  5. Chocolate-Espresso Pudding: Whisk together milk, sugar, cocoa, cornstarch, and salt, adding 1 Tbsp. instant espresso to milk mixture. Proceed with recipe as directed. Per 1/2 cup: Calories 260; Fat 3g (sat 8g, mono 4g, poly 1g); Protein 4g; Carb 5g; Fiber 7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 207mg

  6. Raspberry-Chocolate Pudding: Prepare pudding as directed through Step Microwave 1/3 cup raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each individual serving dish, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish with fresh raspberries, if desired. Per 1/2 cup: Calories 312; Fat 3g (sat 8g, mono 4g, poly 1g); Protein 3g; Carb 1g; Fiber 7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 206mg