Some times, we just gotta-have-chocolate-now but don't want to suffer the consequences. This quick low-calorie chocolate pudding recipe calls for just five pantry ingredients. It's sweet and satisfying but won't ruin your diet.
Like every modern weight-conscious woman, I want it all. It’s our 21st century version of both having and eating our cake.
Yes, I want to feel and look slim. Yes, I want to feel and be healthy. And I want ALL this – and still enjoy wine with supper and dessert after!
To achieve satisfying weight and health objectives, however, most nights we must, at best, choose between wine and dessert or, at worst, sacrifice both.
LIGHT ‘N’ EASY CHOCOLATE PUDDING helps. More than once, when supper’s seemed a little skimpy, I whip up a batch and within a few minutes, feel indulged and satisfied but know I’m eating virtuously.
The trick is the fat-free but flavorful cocoa powder. Like low-fat buttermilk and egg whites, cocoa powder is an ingredient to seek out in recipes if you, a thoroughly modern woman, or man, watch your weight.
With a winner like this for every day, it’s an easy decision, then, to occasionally splurge on some cream- and egg-rich chocolate mousse.
Or yes, please pass the cake.
LIGHT ‘N’ EASY CHOCOLATE PUDDING
Time to table: 25 minutes
Makes 2 servings (may be doubled)
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 cup skim milk
- 1 teaspoon vanilla
Stir together sugar, cocoa powder and cornstarch in a medium saucepan until thoroughly mixed. Slowly whisk in milk.
[TIPS for NEW COOKS: If you add the milk all at once, the pudding will turn out lumpy. “Slowly whisk in milk” is kitchen code for the technique used to mix dry and liquid ingredients without lumps. It’s simple to master. First, make sure the dry ingredients are completely mixed. Here, that means that no lumps, even tiny ones, of sugar, cocoa or cornstarch remain. Work out any last remaining pesky ones with the back of a spoon pressed against the saucepan. Next, pour the milk into a liquid measuring cup, that is, one with a spout for easy pouring. Pour a tablespoon or two of milk into the cocoa mixture and stir until the liquid is fully absorbed. Repeat tablespoon by tablespoon until the combined mixture is more liquid than dry, then add the remaining milk.]
Cook until thick over medium heat, stirring regularly, especially as mixture gets hot. Stir in vanilla. Pour into two small dishes and refrigerate at least 15 minutes to continue the thickening process.
More Recipes for Light Desserts
Shop Your Pantry First
© Copyright 2005 Kitchen Parade