Feeding a crowd? This recipe can easily be doubled.
- 2 1/4 cups 1% fat milk or soy milk
- 1/2 cup sugar
- 2 Tbs. cornstarch
- 2/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 tsp. vanilla extract
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.
- Calories: 223
- Carbohydrate Content: 43 g
- Cholesterol Content: 59 mg
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 2 g
- Sodium Content: 89 mg