Chocolate Pudding, Low Fat
"Wonderful way to enjoy chocolate pudding without all the fat. Very satisfying considering there isn't a drop of cream or a pat of butter in it. Cooling time is cook time."
photo by Annacia
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄4 cup sugar
- 1⁄4 cup cocoa powder
- 2 tablespoons cornstarch
- 2 cups nonfat milk
- 2 ounces bittersweet chocolate, roughly chopped
- 1 teaspoon vanilla
directions
- In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
- Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.
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Reviews
-
I found that the times and nutritional information were way off with this recipe. Based on the listed time, I assumed it would be set and ready to serve, but it wasn't-so I had to use it as a sauce. Also-the chocolate that I used listed 15g fat/ounce-the recipe calls for 2 oz-which works out to a fairly high fat content over 4 servings, plus the fat of the cocoa powder. It did have a rich taste, but may need some revisions in prep, and don't assume this is as low in fat as the NI suggests. -
Bittersweet is my favorite chocolate and doesn't everyone love pudding? How could this miss! Add to that the fact that it's low fat and (in my case) sugar free because I used Splenda and this is worth 5 stars at the least. It's deep chocolate creamy goodness at it's best. I did add a 1/2 tsp of cinnamon for no other reason than I wanted too. Total yummm. Made for Comfort Cafe, Jan 09. -
Congrats! Great recipe, easy to make -
This is surprisingly good considering how low fat it is, I think next time I will use Splendor and just 1 square of chocolate as that will cut down the fat even more and it will still be chocolaty enough. I didn't have any bittersweet chocolate, only semi-sweet so I used that. Thanks for a very nice recipe Sugarpea!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
