Guest guest Posted February 15, 2000 Report Share Posted February 15, 2000 I realized this morning that I posted the recipe for the cookies and not the pudding last night so here is the recipe for the pudding. It was so simple to do and DH said it was the best dessert I've ever made, even better than the homemade chocolate pudding I made from Emeril for our anniversary. * Exported from MasterCook * Chocolate Espresso Pudding Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 4 Preparation Time :0:00 Categories : Chocolate Desserts Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar -- packed 1/4 cup cornstarch 3 tbsp unsweetened cocoa 1 tbsp instant coffee granules 1/8 tsp salt 2 cups fat-free soy milk 2 oz bittersweet chocolate -- chopped 1 tsp vanilla extract Combine first 5 ingredients in medium, heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute until thick. Remove from heat. Add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve. Yield: 4 servings. Nutritional information: Calories 281, 15% calories from fat, 4.8 g fat, 2.8 g sat fat, 5.5 g protein, 56.2g carbo, 0.6 g fiber, 0mg chol, 2 mg iron, 134mg sodium and 237mg calcium. KES 1/4/99 - - - - - - - - - - - - - - - - - - NOTES : Risa's notes: To make it fancy, take a vegetable peeler and peel the chocolate and make shreds on top of the pudding. If you want put some whipped cream on top of the pudding and then the shreds of chocolate. RisaG Quote Link to comment Share on other sites More sharing options...
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