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Low Fat Chocolate Pudding - Bakerette

Low Fat Chocolate Pudding

What to do on the last day of the week with a fridge stocked with milk and a pantry full of cocoa, salt, cornstarch, and sugar? Make chocolate pudding, of course!  I had a good evening making up this batch of pudding based off a recipe from Food.com.

This chocolate pudding is thick and rich and choco-lick…but also low in fat!–0.8g! You can make it in the microwave, too, but after trying both methods, I prefer stove-top–it was creamier.

Total Cook Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes

Serving Size: 4 large pudding cups

Ingredients

  • 1/3 cup sugar
  • 1/4 cup cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups skim milk (or lite soy milk)
  • 1 teaspoon vanilla extract

Directions

  1. In a 2-quart sauce pan, combine the first four ingredients
  2. Whisk in milk until smooth
  3. Stir in vanilla
  4. Cook over medium heat, stirring constantly, until pudding thickens.
  5. Remove from stove and allow to cool for approximately 5 minutes.
  6. Pour into individual pudding cups. Refrigerate for up to 2 hours before serving.
  7. Garnish with whipped topping, if desired.

Microwave option:

  • In a 2-quart microwave-safe bowl, combine the first four ingredients.
  • Stir in milk until smooth.
  • Microwave, uncovered, on high for 3 minutes, stirring well after each minute.
  • Stir in vanilla
  • Return to microwave and microwave an additional 4-6 minutes or until thickened, stirring well after each minute.
  • Let cool for 5 minutes and then pour into individual pudding cups.
  • Refrigerate for up to 2 hours before serving.
  • Garnish with whipped topping, if desired.

Nutritional Facts:

Calories 160.7; Total Fat 0.8g; Cholesterol 2.4 mg; Sodium 146 mg; Total Carbs 32.0 g;Dietary Fiber1 g;Protein5.8 g

Recipe Credit at Food.com by Chris from Kansas
Image credit: bwf211 / 123RF Stock Photo
Thick Chocolate Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Serves: 4 large pudding cups
Ingredients
  • 1/3 cup sugar
  • 1/4 cup cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups skim milk (or lite soy milk)
  • 1 teaspoon vanilla extract
Instructions
  1. Directions
  2. In a 2-quart sauce pan, combine the first four ingredients
  3. Whisk in milk until smooth
  4. Stir in vanilla
  5. Cook over medium heat, stirring constantly, until pudding thickens.
  6. Remove from stove and allow to cool for approximately 5 minutes.
  7. Pour into individual pudding cups. Refrigerate for up to 2 hours before serving.
  8. Garnish with whipped topping, if desired.
  9. Microwave option:
  10. In a 2-quart microwave-safe bowl, combine the first four ingredients.
  11. Stir in milk until smooth.
  12. Microwave, uncovered, on high for 3 minutes, stirring well after each minute.
  13. Stir in vanilla
  14. Return to microwave and microwave an additional 4-6 minutes or until thickened, stirring well after each minute.
  15. Let cool for 5 minutes and then pour into individual pudding cups.
  16. Refrigerate for up to 2 hours before serving.
  17. Garnish with whipped topping, if desired.
Nutrition Information
Serving size: 1 Calories: 161 Fat: .08g Carbs: 32g Sodium: 146mg Fiber: 1g Protein: 5.8g Cholesterol: 2.4mg
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. hi.. you have a lovely blog.. i modified this recipe and posted on my blog.. you were linked.. I wanted to thank you since the use of cornstarch seems to be the key to getting a thick enough pudding.

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