Chocolate Mocha Pudding from Healthy Diabetic Recipes

Chocolate Mocha Pudding Recipe

Recipe Ingredients:

1 1/2 oz unsweetened chocolate
2 1/2 cups skim milk
1/2 cup double strength coffee, see *
1/4 cup cornstarch
3/4 cup sugar
1/8 tsp salt

GARNISH

fresh raspberries, or
strawberries, optional

Recipe Instructions:

*double strength coffee, coffee made with twice as much instant granules or ground beans as usual

Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk m!
ixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one !
hour. Before serving, top with a few raspberries or strawberries for garnish.

Preparation time: 20 minutes Chilling time: 1 hour

Yield: about 4 cups

Per serving: Calories: 142 Carbohydrate: 28 g Protein: 3 g Fat: 3 g Saturated fat: 2 g Sodium: 77 mg Fiber: < 1 g Serving size: 1/2 cups

Exchanges per serving: 1 starch 1 fruit

Carbohydrate choices: 2

from JANUARY / FEBRUARY 1998

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98

Servings: 8

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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