Light & Creamy Chocolate Pudding Recipe
Light & Creamy Chocolate Pudding Recipe photo by Taste of Home
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Light & Creamy Chocolate Pudding Recipe

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This pudding is exactly what its name promises—light and creamy. Since it uses soy milk, it’s a great choice if you’re lactose-intolerant or are having a guest over who doesn’t drink milk. —Deborah Williams, Peoria, Arizona
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES: 4 servings


  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 2 cups chocolate soy milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1/2 cup: 127 calories, 2g fat (0 saturated fat), 0 cholesterol, 112mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold. Yield: 4 servings.
Originally published as Light & Creamy Chocolate Pudding in Healthy Cooking Annual Recipes Annual 2015, p237

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