Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 * Exported from MasterCook * Milk-Chocolate Pudding Recipe By : Cooking Light, March 1998, p.96 Serving Size : 4 Preparation Time :0:00 Categories : Dessert/Puddings 1998 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 tablespoons cornstarch 2 cups skim milk 1 1/2 ounces semisweet chocolate -- chopped 1 large egg -- lightly beaten 1 teaspoon vanilla extract Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature. Serving Size: 1/2 cup Per serving = 227 calories, 4 gm fat, 55 mg cholesterol, 81 mg sodium, 41 gm carbohydrate, 6 gm protein, 0 gm fiber Exchanges: 1/2 skim milk, 1 1/2 fruit, 1 fat, 2 other carbohydrate By: Carole - - - - - - - - - - - - - - - - - - NOTES : Description: " Many feel that chocolate is the ultimate " feel-good " food when you're down. Speculation is that it either contains mood-elevating substances or that it stimulates their production. " J.J. Quote Link to comment Share on other sites More sharing options...
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