Pudding - MEXICAN CHOCOLATE ALMOND PUDDING

By PamCallan

Ingredients

• 1/2 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• 2 1/2 Tbsp. cornstarch
• 1/2 tsp. cinnamon
• 2 cups unsweetened almond milk
• 1 Tbsp. no trans fat margarine
• 1 tsp. pure vanilla extract
• 2 Tbsp. toasted sliced almonds
• 2 cups raspberries or strawberries (Sliced bananas optional accompaniment)

Preparation

Step 1

Whisk brown sugar, cocoa powder, cornstarch, and cinnamon together in medium saucepan. Whisk in almond milk and place over medium heat and bring to a boil, stirring frequently. Boil for 1 minute.
Remove from heat, and whisk in margarine and vanilla.
Spoon into 4 individual serving bowls and chill for at least 1 hour.
Toast almonds in sauté pan over medium heat until golden.
Remove and place on plate to cool until ready to garnish pudding.
Serve with fresh berries.