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Velvety Fudge Pudding

This makes a thick, heavy pudding. Use less cornstarch if you prefer a lighter consistency.

Cooking Light JULY 2006

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

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 1 cup fat-free half-and-half
  • 1/3 cup sugar
  • 2/3 cup semisweet chocolate chips
  • 3 tablespoons cornstarch
  • 1 large egg
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract
  • Chocolate shavings

Preparation

Combine 1/2 cup milk, half-and-half, and 1/3 cup sugar in a medium saucepan over medium heat. Cook, stirring constantly, for 2 minutes or just until mixture begins to simmer. Remove from heat, and add chocolate chips. Let stand for 5 minutes; stir until smooth.

Place chocolate mixture over low heat; return to a simmer, stirring frequently. Combine remaining 1/2 cup milk, cornstarch, egg, and egg white in a medium bowl; stir with a whisk. Gradually add 1 cup hot chocolate mixture to cornstarch mixture, stirring constantly with a whisk. Return the mixture to pan. Cook, stirring constantly, over low heat 4 minutes or until thickened. Stir in vanilla. Serve warm, or cover and chill. Garnish with chocolate shavings before serving.

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.7g
  • Carbohydrate: 49.1g
  • Fiber: 1.7g
  • Cholesterol: 55mg
  • Iron: 1.2mg
  • Sodium: 126mg
  • Calcium: 132mg
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Velvety Fudge Pudding recipe

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