Raspberry-Chocolate Pudding
Ingredients
- 2 cups fat-free milk ⓘ
- 2/3 cup sugar ⓘ
- 1/3 cup unsweetened cocoa ⓘ
- 3 tablespoons cornstarch ⓘ
- 1/8 teaspoon salt ⓘ
- 1 large egg, lightly beaten
- 1/2 (4-oz.) semisweet chocolate baking bar, chopped ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/3 cup raspberry jam ⓘ
- 1/3 cup thawed reduced-fat frozen whipped topping ⓘ
- 1 teaspoon water ⓘ
Instructions
- Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
- Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
- Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish, if desired.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).