Bittersweet Chocolate Pudding with Raspberries

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Photo: Howard L. Puckett; Styling; Melanie J. Clarke
Yield:
4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)
By Billy Strynkowski
January 2006
RECIPE BY Cooking Light

This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.

Ingredients

  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 1 large egg
  • 1 large egg white
  • 1 cup 1% low-fat milk
  • 1/2 cup evaporated fat-free milk
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup raspberries
  • 4 teaspoons shaved white chocolate

Nutritional Information

  • Calories 276
  • Caloriesfromfat 30%
  • Fat 9.2g
  • Satfat 4.5g
  • Monofat 1.8g
  • Polyfat 0.8g
  • Protein 7.9g
  • Carbohydrate 44.5g
  • Fiber 2g
  • Cholesterol 55mg
  • Iron 0.8mg
  • Sodium 143mg
  • Calcium 174mg

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl, stirring well with a whisk.

Step 2

Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

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