Raspberry Chocolate Pudding
Raspberry Chocolate Pudding Preparation
1. Place egg products in medium bowl; set aside. In medium saucepan, combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. 2. Slowly stir about 1 cup hot mixture into egg product. Gradually stir egg product mixture and 1/3 cup syrup into hot mixture in saucepan. Return saucepan to medium-low heat; cook 1 minute, stirring constantly. 3. Pour into 4 dessert dishes. Cool slightly and serve, or refrigerate until serving time. In small bowl, combine topping ingredients; blend well. Serve over pudding. Calories: 240; Fat: 1 g Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose
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