Cooking Light's Mexican Chocolate Pudding

By joejudy

Ingredients

• For the Homemade Pudding:
• 1/2 cup Granulated Sugar
• 3 tablespoons Cornstarch
• 3 tablespoons Unsweetened Cocoa
• 1/4 teaspoon Salt
• 2 1/2 cups 1% Low-Fat Milk
• 1/2 cup Evaporated Fat-Free Milk
• 2 ounces Bittersweet Chocolate (finely chopped; about 1/4 cup)
• fresh Mint sprigs (optional)
• For the Mexican Chocolate Pudding:
• 1/8 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• Cayenne Pepper
• 1/2 cup Homemade Pudding
• 1 tablespoon Frozen Fat-Free Whipped Topping (thawed)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1/2 cup Granulated Sugar
3 tablespoons Cornstarch
3 tablespoons Unsweetened Cocoa
1/4 teaspoon Salt
2 1/2 cups 1% Low-Fat Milk
1/2 cup Evaporated Fat-Free Milk
2 ounces Bittersweet Chocolate (finely chopped; about 1/4 cup)
fresh Mint sprigs (optional)

instructions For the Homemade Pudding: Make the pudding mixture.

step 2

ingredients 1/8 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Cayenne Pepper
1/2 cup Homemade Pudding
1 tablespoon Frozen Fat-Free Whipped Topping (thawed)

instructions For the Mexican Chocolate Pudding: Stir cinnamon, vanilla extract, and ground red pepper into pudding mixture, and top with whipped topping.

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