Warm chocolate pudding
Nutrition Facts
Serving Size 1/2 cup
Calories 169
| Amount Per Serving | ||
| Monounsaturated fat | <1 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 86 mg | |
| Cholesterol | 2 mg | |
| Dietary fiber | 2 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This chocolate pudding can be made vegan by substituting soy milk for regular milk.
Ingredients
(Serves 6)- 1 tablespoon ground flaxseeds (flax meal)
- 3 tablespoons brewed espresso
- 2 1/4 cups skim milk, divided
- 2/3 cup sugar, divided
- 1/8 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Directions
In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.
In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.
Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.
Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.