Low-Fat Chocolate Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 228
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 2 milligrams
- Sodium
- 214 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 1 grams
- Protein
- 10 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.