Creamy Chocolate Pudding
Photo: Yunhee Kim; Styling: Denise Canter
Prep time: 15 minutes. This deceptively decadent cross between a mousse and a pudding is slimmed down with low-fat dairy ingredients. It will keep if covered in the refrigerator up to 5 days.
How to Make It
Step 1
Combine chocolate and milk in small microwave-safe bowl. Microwave on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly.
Step 2
Combine cottage cheese and next 4 ingredients (through vanilla) in food processor and process 2–3 minutes, stopping to scrape down sides once or twice, until very smooth. Add chocolate mixture; process until smooth and blended.
Step 3
Spoon pudding into individual serving dishes. Top with chocolate shavings, if desired, and serve with a wafer.
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detailaddict's Review
Are you kidding me?? This is insanely good...an easy, no-bake pudding with a very respectable protein content. Don't know why nobody's tried this. I used 1% No-Salt-Added cottage cheese and it was still creamy and luscious - and probably less "salty"-tasting as a result. The next day it had thickened with refrigeration and was even better. I'm not sure how they arrived at the calorie count - mine was about 130 calories a serving, without the cookie. I'll be keeping this recipe handy and using it often.
CalMaria's Review