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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Chocolate Pudding

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!

Southern Living SEPTEMBER 2011

  • Yield: Makes 5 servings (serving size: 1/2 cup)
  • Hands-on:15 Minutes
  • Total:2 Hours, 15 Minutes

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

Preparation

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.

Try These Twists!

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 5.3g (sat 2.8g, mono 0.4g, poly 0.1g); Protein 6.4g; Carb 48.5g; Fiber 1.7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 207mg

Raspberry-Chocolate Pudding: Prepare pudding as directed through Step 2. 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 5.3g (sat 2.8g, mono 0.4g, poly 0.1g); Protein 6.3g; Carb 62.1g; Fiber 1.7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 206mg

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 5.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.3g
  • Carbohydrate: 48.2g
  • Fiber: 1.7g
  • Cholesterol: 44mg
  • Iron: 1mg
  • Sodium: 123mg
  • Calcium: 206mg
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Chocolate Pudding recipe

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