Post by HippoMommy on Oct 6, 2005 20:01:29 GMT -5
Although this recipe isn't fat free (because of the eggs), you only need to count pts for the nonCore ingredient (the cornstarch), making this a more nutritious alternative to the instant ff sf mixes. . . .
Chocolate Pudding (minimal WPA)
Serves 8
1 qt. (4 c.) nonfat milk
1/4 c. cornstarch (count 0 pts if eating 1/8 batch; 0.5 pts in 1/4 batch; 2.5 pts in entire batch)
1/2 tsp. salt
1/4 c. unsweetened cocoa
2 eggs, beaten
1/3 to 1/2 c. fructose (or 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 and the sweetener 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
Chocolate Pudding (minimal WPA)
Serves 8
1 qt. (4 c.) nonfat milk
1/4 c. cornstarch (count 0 pts if eating 1/8 batch; 0.5 pts in 1/4 batch; 2.5 pts in entire batch)
1/2 tsp. salt
1/4 c. unsweetened cocoa
2 eggs, beaten
1/3 to 1/2 c. fructose (or 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 and the sweetener 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
