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Week 7

Jenny Frenny

Thick Chocolate Pudding

Recipe #76491 | 15 min | 5 min prep | SERVES 4 (Change Servings)

RECIPE BY: Chris from Kansas

This is the perfect chocolate pudding. It has a rich chocolate flavor, great texture and is not high in fat. I can't count the number of times I have made this. I hope you enjoy it as much as we do.

Posted on: Nov 14, 2003

Ingredients

  • 1/3 cup sugar
  • 1/4 cup cocoa
  • tablespoons cornstarch
  • 1/8 teaspoon salt
  • cups skim milk
  • teaspoon vanilla extract
  • Directions

    1. 1
      In a 2-qt. microwave-safe bowl, combine the first four ingredients.
    2. 2
      Stir in milk until smooth.
    3. 3
      Microwave, uncovered on high for 3 minutes; stir.
    4. 4
      Microwave 4-6 minutes longer or until thickened, stirring after each minute.
    5. 5
      Stir in vanilla.
    6. 6
      Pour into individual serving dishes; cool.
    7. 7
      Refrigerate.
    8. 8
      Garnish with whipped topping if desired.

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    Featured Reviews for This Recipe

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    From: mikey & ev

    On May 10, 2008

    YUM! Super simple, fast, and tasty. This is definitely a keeper. Followed the recipe to a T, and cooled in the fridge for about 20-30 minutes. Topped it all off with some coolwhip and sliced strawberries, it looked fancy!

    0 people found this review helpful

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  • From: Mommy2two

    On Mar 31, 2008

    This is so simple, and is made with stuff I always have on hand. I like that it is made in the microwave so it doesn't heat up my kitchen. It is a little dense, but I am hoping that cutting back on the cornstarch some, and cooking it a little less time, will fix that up. As it is, I think it would make a great pie filling--it would hold up very nicely.

    0 people found this review helpful

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  • From: ashley dixon

    On Oct 22, 2004

    Yummy! I subbed Splenda for the sugar and it worked fine. Be sure to watch while in the microwave (mine overflowed EVERYWHERE).

    33 people found this review helpful

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  • From: Jenny Sanders

    On Oct 21, 2004

    Excellent pudding. I often make it with soymilk instead of regular milk, and Sucanat (organic brown sugar) instead of the white. An popular variation is to replace the vanilla with mint extract.

    22 people found this review helpful

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  • Read all 123 reviews
    Nutrition Facts

    Serving Size 1 (151g)

    Recipe makes 4 servings

    Calories 160
    Calories from Fat 7 (4%)
    Amount Per Serving %DV
    Total Fat 0.8g 1%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 2mg 0%
    Sodium 145mg 6%
    Potassium 225mg 6%
    Total Carbohydrate 32.1g 10%
    Dietary Fiber 1.1g 4%
    Sugars 16.8g
    Protein 5.9g 11%
    Vitamin A 249mcg 4%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.5mcg 8%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 0%
    Calcium 176mg 17%
    Iron 1mg 10%

    detailed view...

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