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Milk-Chocolate Pudding

Shared by: Barbara Fry

5.5 Points Per Serving


1/2 cup sugar

2 tablespoons cornstarch

2 cups 1% low-fat milk

1-1/2 ounces semisweet chocolate, chopped

1 large egg, lightly beaten

1 teaspoon vanilla extract


1. Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

Yield: 4 servings (serving size: 1/2 cup). NUTRITIONAL INFORMATION: CALORIES 240 (24% from fat); FAT 6.4g (sat 3.3g, mono 2g, poly 0.3g); PROTEIN 6.1g; CARB 40.8g; FIBER 0.1g; CHOL 60mg; IRON 0.5mg; SODIUM 78mg; CALC 160mg