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Milk-Chocolate Pudding

Milk-Chocolate Pudding

Cooking Light MARCH 1998

  • Yield: 4 servings (serving size: 1/2 cup)

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups 1% low-fat milk
  • 1 1/2 ounces semisweet chocolate, chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Preparation

Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.1g
  • Carbohydrate: 40.8g
  • Fiber: 0.1g
  • Cholesterol: 60mg
  • Iron: 0.5mg
  • Sodium: 78mg
  • Calcium: 160mg
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Milk-Chocolate Pudding recipe

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