A cooked custard pudding, thickened with egg whites and cornstarch, gives the creamy consistency without the rich fat content. For old-fashioned chocolate pudding, omit the banana.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In medium-size heavy saucepan or double boiler over medium heat, combine 2 cups (500 mL) of the milk with sugar, stirring often, for about 5 minutes or just until bubbles form around edge of pan.
Meanwhile, in bowl, whisk together remaining milk, egg whites, cocoa and cornstarch; gradually whisk in hot milk mixture. Pour into clean saucepan; cook over medium heat, stirring with wooden spoon, for about 10 minutes or until consistency of melted chocolate. Let cool slightly; stir in vanilla.
Place plastic wrap directly on surface of pudding; refrigerate for at least 2 hours or until cold. (Pudding can be prepared to the point and refrigerated for up to 2 days.) Just before serving, dice banana and stir into pudding.
Nutritional facts <b>Per serving:</b> about
- Sodium 152 mg
- Protein 8 g
- Calories 285.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 56 g
%RDI
- Iron 7.0
- Folate 4.0
- Calcium 16.0
- Vitamin A 7.0
- Vitamin C 3.0
