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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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 186
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