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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 teaspoon instant espresso |
||
| Calories 295 | ||
| Calories from Fat 25 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 126mg | 5% | |
| Potassium 384mg | 10% | |
| Total Carbohydrate 64.6g | 21% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 50.5g | ||
| Protein 7.3g | 14% | |
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Ingredients
- 5 tablespoons Dutch-processed cocoa powder
- 1/4 cup cornstarch
- 1/2 cup sugar, plus
- 2 tablespoons sugar
- 1 pinch salt
- 1/2 teaspoon instant espresso (if not available, can use instant coffee)
- 2 cups low-fat milk (can use regular milk, if desired)
- 1 teaspoon vanilla extract
Directions
1
Sift all dry ingredients together in a bowl and mix until combined.2
Place mixture in a medium saucepan.3
Stir in just enough milk to create a smooth paste.4
Gradually mix in remaining milk.5
Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.6
Remove from the heat and gently stir in vanilla.7
Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.
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Featured Reviews for This Recipe
From: Lingering_Dream
On Dec 22, 2008
Excellent! This was my first time making pudding from scratch, and I can't believe I've never done it before! I'm not going back to the instant stuff. We decided to eat the pudding warm (which is really good btw!) and then we chilled the rest.
From: desertlady
On Dec 12, 2008
Easy and delicious. It is good with Splenda substituted, too. I only use 1/2 the coffee.
From: Lennie
On Sep 27, 2002
Wow! I'd forgotten just how wonderful homemade pudding really is. This made three generous servings, and I can't believe something that tastes this great is actually lowfat. The directions are clear and I followed them exactly — only using a slightly bigger pot (in case the pudding bubbled up, which it did, but just a little). After cooling in the fridge for an hour, the puddings were ready to eat. The taste was rich and luscious (and I only used 1% milk!); the texture smooth and creamy. I'll definitely make this again...and again...and again. If I could have given this more than 5 stars, I would have!
From: Tebo
On Jun 20, 2002
I made this with skim milk and some extra vanilla. It had a very rich, creamy chocolate full mouth taste. It may be so long Jello I'll do it myself!!! Good recipe Meryl.
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