Light Chocolate Pudding

[rivermom]

Cornstarch, as a thickener, creates a velvety-smooth texture. To prevent lumps, stir the cornstarch into the sugar. Be sure to cook another minute after the mixture comes to a boil to eliminate any raw taste. Use a good uality bittersweet or semisweet chocolate bar.

2 1/2 C fat-free milk, divided
1/3 C sugar
3 TBSP cornstarch
1/4 tsp salt
2 large egg yolks
2 tsps butter
1 tsp vanilla extract
5 ounces semisweet chocolate, chopped

1) Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well w/ a whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk.

Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

2) Spoon pudding into a medium bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionaly. Cover surface of pudding w/ plastic wrap; Chill. Yield: 6 servings. (serving size: about 1/2 cup)

Calories - 246 (35% from fat); Fat 9.6g (sat 5.6g, mono 3.5g, poly 0.5g): Protein 6.4g; Carb 35.8g; Fiber 0g; Chol 74mg; Iron 0.8mg; Sodium 157mg; Calc 150mg