Guest guest Posted January 5, 2000 Report Share Posted January 5, 2000 * Exported from MasterCook * Chocolate Espresso Pudding Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed brown sugar 1/4 cup cornstarch 3 tablespoons unsweetened cocoa 1 tablespoon instant coffee granules 1/8 teaspoon salt 2 cups fat-free soy milk 2 ounces bittersweet chocolate -- chopped 1 teaspoon vanilla extract Soy milk, which is available in most large supermarkets, is as high in health-promoting isoflavones as much-touted tofu--1 cup contains 80 milligrams, an amount that has been shown to stave off osteoporosis. It is sold in cartons that are generally found on the baking aisle of the grocery store. (Recipe by Steven Petusevsky, Director of Creative Food Development for Whole Foods, a natural-foods chain.) 1. Combine first 5 ingredients in a 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 or until thick. Remove from heat, and 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. CALORIES 281 (15% from fat); FAT 4.8g(Sat 2.8g, mono 1.6g, poly 0.1g); PROTEIN 5.5g; CARB 56.2g; FIBER 0.6g; CHOL 0mg; IRON 2mg; SODIUM 134mg; CALC 237mg KES 01/04/99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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