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Raspberry-Chocolate Pudding

Hands-on time 15 mins
Total time 2 hrs, 15 mins
Yield Makes 5 servings (serving size: 1/2 cup)

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 raspberry jam
  • 1/3 cup thawed reduced-fat frozen whipped topping
  • 1 teaspoon water
  • Garnish: fresh raspberries

Nutrition Information

  • calories 312
  • fat 5.3 g
  • satfat 2.8 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 6.3 g
  • carbohydrate 62.1 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. Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, 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, if desired.