Warm Chocolate Almond Pudding Recipe
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 2 tablespoons cornstarch
- 2 cups fat-free milk
- 1 egg, lightly beaten
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 1/4 to 1/2 teaspoon McCormick® Pure Almond Extract
- 1/4 cup reduce-fat whipped topping
- In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping. Yield: 8 servings.
Originally published as Warm Chocolate Almond Pudding in Light & Tasty February/March 2003, p59
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