Pudding recipe incomplete. Can you help?

[mylikeit]

Hi, All -- This recipe (which I found on Cooks.com) is incomplete. There are ingts listed which are not included in the instructions (eggs, Splenda, vanilla, cornstarch). Anyone know what to do with the missing ingts? Thanks in advance, My.

Sugar-Free Chocolate Pudding (Core plus)
Serves 8

1 qt. (4 c.) nonfat milk
1/4 c. cornstarch (count WPA if eating more than 1/8 batch per day - 1/8 of 1/4 c. is 0 pts)
1/2 tsp. salt
1/4 c. unsweetened cocoa
2 eggs
6 pkg. Splenda
1 tbsp. vanilla

Scald 3 1/2 cups milk until bubbles appear around edge. Mix cornstarch with 1/2 cup milk, salt and cocoa. Stir into hot milk.

[mylikeit]

Okay, here's what I've come up with, from reviewing other "from scratch" pudding recipes. What do you think?

Chocolate Pudding (Core plus minimal WPA)
Serves 8

1 qt. (4 c.) nonfat milk
1/4 c. cornstarch (count 0 WPA if eating 1/8 batch; 0.5 WPA in 1/4 batch; 2.5 WPA in entire batch)
1/2 tsp. salt
1/4 c. unsweetened cocoa
2 eggs, beaten
1/2 c. pourable Splenda
1 tbsp. vanilla

In large saucepan, scald 3 1/2 cups milk until bubbles appear around edge. In small mixing bowl, combine cornstarch with 1/2 cup milk, salt and cocoa. Stir into hot milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat.

In medium mixing bowl, gradually stir about 1 cup of the hot mixture into the beaten eggs. Return the egg mixture to the chocolate mixture in the saucepan. Cook and stir over low heat for 1 to 2 minutes more; DO NOT BOIL. Remove the saucepan from heat. Add the vanilla and stir.

Pour the pudding into bowl. Cover and chill in the refrigerator, without stirring, about 3 hours or until cold. To serve, spoon the pudding into individual dessert dishes.

Source: modified from multiple recipes on Cooks.com

[Lesley1]

I think you've figured it out. Those are the directions that I would have suggested. You always need to make the cocoa powder into a paste before adding it to the liquid or it never will be mixed in evenly, and you always need to warm the eggs a little so that they don't cook when added to the hot liquid.

Thanks for posting this. I am going to make some this week-end and also experiment with a vanilla version. I still can find Jell-O cook and serve chocolate (although I would use a better quality cocoa powder than they do) but they have taken the vanilla off the market.

[mylikeit]

Thank you, Lesley! Will you post your vanilla recipe when you get it worked out? Also, I wonder if it's possible to create an egg custard recipe that would be ff (except for the eggs, that is) and sugar free? I'm going to explore my recipes. . . . . Thanks again.