3 tablespoons cornstarch
1 tablespoon dry cocoa
2 cups skim milk
1/4 teaspoon salt
1 teaspoon vanilla
1 eggs; well beaten OR egg substitute
Artificial Sweetener to equal 1/3 cup sugar
Combine cornstarch, cocoa and 1/4 cup milk in the top of a double boiler. Mix well to dissolve cocoa and cornstarch. Scald remaining milk and gradually stir into cocoa mixture, heating over rapidly boiling water. Add salt and vanilla and continue to stir until slightly thickened and cornstarch is cooked, about 5 minutes. Beat eggs, add 2-3 tablespoons of hot mixture, stir and quickly whisk into the pudding. Cook for 1 minute longer. Remove from heat and stir in sweetener. Pour into serving dishes. Chill before serving.
MICROWAVE INSTRUCTIONS:
Mix cornstarch, cocoa and 1/4 cup of milk in a large microwave safe pitcher. Scaled remaining milk on HIGH for 2 minutes. Whisk into cocoa mixture until thoroughly mixed. Return to microwave on high for 1 minute. Add salt and vanilla and beat again, until smooth. Beat eggs, add 2-3 tablespoons of hot mixture, stir and whisk into pudding. Return to microwave on HIGH for 30 seconds, or until thickened. Stir in sweetener and pour into serving dishes. Chill before serving.
Yield 4 servings.
1 Serving
Calories 114
Protein 8 g
Fat 4 g
Saturated Fat 1 g
Carbohydrate 12 g
Cholesterol 153 mg**
Sodium 219 mg
** With egg substitue, cholesterol is 43 mg
FOOD GROUPS
1 Skim Milk
1/2 red Meat
1/2 Bread