Warm Chocolate Almond Pudding Recipe
"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Brenden writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 2 tablespoons cornstarch
- 2 cups fat-free milk
- 1 egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon almond extract
- 1/4 cup reduce-fat whipped topping
- 1. 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.
1/2 cup: 205 calories, 3g fat (1g saturated fat), 56mg cholesterol, 83mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.
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