Chocolate Pudding - Low Fat

By mariannefeldman

cooksillustrated.com

LOW-FAT CHOCOLATE PUDDING FOR TWO

Serves 2. Published April 24, 2007.

To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting. This recipe, serving four, was originally published in Cook's Country magazine.

Ingredients

• INGREDIENTS
• 1 ounce bittersweet chocolate , chopped
• 1 tablespoon cocoa , preferably Dutch
• 2 tablespoons cornstarch
• 1/4 cup sugar
• Pinch table salt
• 1 1/4 cups whole milk
• 1 teaspoon vanilla extract
• America’s T

Preparation

Step 1

INSTRUCTIONS
1. Melt chocolate over double boiler or in microwave. Cool slightly.

2. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.

3. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)

4. Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.