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 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.
One serving (1/2 cup) equals 205 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 83 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.