Low-Fat Chocolate Pudding

Low-Fat Chocolate Pudding
Staff Writer
Low-Fat Chocolate Pudding

Jacqueline Whitehart

This healthy dessert is ideal for when you are in need of a chocolate pick-me-up. 

4
Servings
302
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups whole milk
  • 1 Tablespoon butter
  • 1/2 Cup superfine sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons cornstarch
  • 1 Teaspoon vanilla extract

Directions

Heat the milk and butter together in a medium-sized saucepan over a gentle heat until the butter has melted. Set aside 4 teaspoons of sugar and stir the rest into the pan until dissolved. 

Meanwhile, place the cocoa, cornstarch, and 2 tablespoons water ina  small bowl and stir well to make a smooth paste. 

Pour the paste gradually into the saucepan, whisking constantly. Continue to whisk while you increase the heat to high and cook until thick and bubbly, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. 

Spoon the mixture into 4 ramekins or small glasses and sprinkle a teaspoon of the reserved sugar over each one (this prevents a skin from forming). Leave to cool, then cover with plastic wrap and chill in the refrigerator for about 4 hours until set. 

Nutritional Facts

Total Fat
12g
17%
Sugar
13g
14%
Saturated Fat
3g
13%
Cholesterol
11mg
4%
Carbohydrate, by difference
42g
32%
Protein
6g
13%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
142mg
14%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
95mg
14%
Selenium, Se
5µg
9%
Sodium, Na
84mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
83g
3%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.