Low-Fat Chocolate Pudding

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/3 cup agave nectar or packed light brown sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 12 -ounce cans fat-free
  • evaporated milk
  • 2 large egg whites, lightly beaten
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 2 tablespoons white chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons semisweet chocolate chips, plus more for topping
Directions
  • Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.

  • Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.

  • Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

  • Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g;

  • Fiber 1 g; Protein 10 g

  • Photograph by Kate Sears


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