Warm Chocolate Almond Pudding Recipe

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Warm Chocolate Almond Pudding Recipe

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"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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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.

  • 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.
Originally published as Warm Chocolate Almond Pudding in Light & Tasty February/March 2003, p59

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