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Name: Chocolate Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Vanilla extract; 1/4 ts Salt; 1/4 c Sugar; Sweetened whipped cream;; 3 tb Cornstarch; 2 c milk; 2 tb Cocoa

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INGREDIENTS

1 ts Vanilla extract
1/4 ts Salt
1/4 c Sugar
Sweetened whipped cream;
3 tb Cornstarch
2 c milk
2 tb Cocoa

Servings

INSTRUCTIONS

Put cornstarch, sugar, cocoa, salt and 1/2 cup milk into 2-cup jar with lid. Screw on lid snugly and shake until mixture looks smooth. Pour mixture into saucepan and add remaining 1 1/2 cups milk. Cook over medium-high heat, stirring constantly with large spoon. Do not leave pan unattended; as soon as mixture becomes hot, it will thicken quickly. When pudding is smooth and thickened, about 5 minutes, remove from heat and stir in vanilla. Pour hot pudding into 4 small bowls. Let cool at room temperature 1 hour and serve warm with spoonful of slightly sweetened whipped cream, if desired. Or let cool and refrigerate until ready to serve. Yields 4 (1/2 cup) servings. Each serving without whipped cream: 138 calories; 209 mg sodium; 9 mg cholesterol; 3 grams fat; 25 grams carbohydrates; 5 grams protein; 0.16 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

NOTES

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Chocolate Pudding

1 ts Vanilla extract
1/4 ts Salt
1/4 c Sugar
 Sweetened whipped cream;
3 tb Cornstarch
2 c milk
2 tb Cocoa

Put cornstarch, sugar, cocoa, salt and 1/2 cup milk into 2-cup jar  with lid. Screw on lid snugly and shake until mixture looks smooth.  Pour mixture into saucepan and add remaining 1 1/2 cups milk. Cook  over medium-high heat, stirring constantly with large spoon. Do not  leave pan unattended; as soon as mixture becomes hot, it will thicken  quickly. When pudding is smooth and thickened, about 5 minutes,  remove from heat and stir in vanilla. Pour hot pudding into 4 small  bowls. Let cool at room temperature 1 hour and serve warm with  spoonful of slightly sweetened whipped cream, if desired. Or let cool  and refrigerate until ready to serve. Yields 4 (1/2 cup) servings.    Each serving without whipped cream: 138 calories; 209 mg sodium; 9 mg  cholesterol; 3 grams fat; 25 grams carbohydrates; 5 grams protein;  0.16 gram fiber    Recipe Source: Los Angeles Times - 03-28-1999    Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 4 servings

Calories: 186
Calories from Fat: 6 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.4mg		1 %
Sodium 26.3mg		1 %
Potassium 71.6mg		2 %
Total Carbohydrate 44.2g		13 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 44g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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