Chocolate Pudding & Low Cal?

If I was given a choice of dinner or dessert, I would take dessert every time - and if it's chocolate . . . well, there are no words : ).

I came across this chocolate pudding recipe while I was searching for something else (can't remember what it was now) and I saved it because I had to try it.

Cooking and baking in the microwave is not always a success. The results are often rubbery or the taste is awful and you can probably do a dozen tries and never get a good product.

BUT, this chocolate pudding in the microwave recipe turned out quite good and it tasted great even on the second day. Not bad for microwave cooking.

Before I get to the full recipe for making a pudding in the microwave you should be comfortable with your microwave and know how powerful it is. The next tip for microwave cooking is you have to keep a watchful eye on the item while it is cooking, and be flexible with the recipe.

I found this recipe on a site called grouprecipes.com and I substituted a few ingredients for a healthier (if that's even possible) version. I substituted organic agave for the sugar, SmartBalance butter alternative for the regular butter, and I used 1/2 the amount of milk and substituted coconut milk for the rest. If you are familiar with milk alternatives you can use the one you prefer. It's all about the taste you like and are used to.

Quick Cooking Chocolate Pudding
(Yields approx. 4 servings)
Ingredients

• 1/3 cup cocoa powder (unsweetened)
• 2 TBLS. cornstarch
• 3 TBLS. agave
• 1 cup 2% milk
• 3/4 cup coconut milk
• 2 TBLS. Smart Balance (or butter)
• 1/3 cup dark chocolate chips (60% cocoa)

Directions

1. Sift the cocoa powder and the cornstarch in a large microwave bowl and blend together with a fork.
2. Next slowly pour in the milk and, using a fork, stir well to break up any lumps and then stir in the agave.
3. Add in the butter.
4. Microwave on 100% power for 4 minutes. Keep a watchful eye on it and if it's bubbling into a very high mound after 2 - 2 1/2 minutes, take it out and stir well then continue cooking.
5. After the 4 minutes stir well by folding the mixture into the center, then stir in the chocolate chips and cook another 2 minutes checking that it doesn't bubble over.  If bubbling too much stir well if needed and continue for the remainder of the 2 minutes.
6. The mixture should be a creamy, slightly thickened consistency and it should have a bit of shine to it.
7. Pour into individual dessert dishes and cover with plastic wrap to prevent a skin from forming.
8. Chill a few hours and serve with non-dairy topping, or whipped cream.

This is a rich and chocolatey pudding and a delicious dessert anytime, even for special guests.

Mangia!
Winelady Cooks




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