No-Fat Chocolate Pudding

Found this in the local newspaper just in time to make my Dad his chocolate cream pie for Thanksgiving which he loves. My Dad being a heart patient, I'm looking for ways to lower the fat in everything nowadays.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Combine cocoa, sugar, cornstarch and salt in a large pot.
  • Over medium-high heat, gradually blend in milk and vanilla.
  • Bring to a boil, stirring constantly.
  • Boil and stir until thickened and cornstarch is cooked.
  • Pour into individual cups, or a pre-cooked pie shell, and chill in refrigerator until set.
  • Note: times might not be correct. I used 20 minute to combine ingred. and stir the pot. Used 35 minute for refrigerator time to set the pudding. Since I haven't made this yet, I don't really know the times.
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RECIPE MADE WITH LOVE BY

@Zephs Wife
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@Zephs Wife
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"Found this in the local newspaper just in time to make my Dad his chocolate cream pie for Thanksgiving which he loves. My Dad being a heart patient, I'm looking for ways to lower the fat in everything nowadays."
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  1. Beasterly
    I used Splenda instead of sugar and it is good. Next time I'll increase the splenda to 1/2 cup. I like it a little sweeter.
    Reply
  2. LARavenscroft
    This was wonderful and I will be making this again. I didn't cook mine on top of the stove as I despise having to stir things constantly. I used my microwave, stirring it every two minutes and it was done in about five minutes. Thanks for posting this Zeph's Wife. Made for Comfort Cafe - Winter 2010.
    Reply
  3. blancpage
    Well I had to make a very big change to this and that was to replace the real milk with soy. I used Fresh & Easy brand Unsweetened Organic Soy Milk. I followed the rest of the recipe exactly, except I did halve this. This was very rich, very chocolatey, but not too sweet. It thickened up nicely too. I didn't wait for it to completely cool off but started eating this warm (it had been in the fridge for barely 20 minss. Very good for a chocolate fix, and very easy. I also appreciate the fact that I was able to easily incorporate the dairy-free substitute (the soy milk). Ty for sharing Zeph's Wife. :)
    Reply
  4. 3KillerBs
    Excellent! Just the perfect amount of chocolate and a better texture than instant pudding mix, which is apt to be gummy. I used 2/3 dry milk and 1/3 whole milk. Everyone in the family agreed it was as good as pudding gets. And no more difficult than making gravy. I may never buy a box of pudding mix again.
    Reply
  5. lauralie41
    Very good fat free pudding! I used skim milk and whisked constantly while adding the milk and vanilla to the dry ingredients. This took a bit of time to get to the boiling point but once it did the pudding cooked up quickly. A really good flavor with just enough sweet and bitter from the cocoa, light textured, and creamy. Thank you Zeph's Wife!
    Reply
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