- 1 1/2 ounces unsweetened chocolate
- 2 1/2 cups skim milk
- 1/2 cup double-strength coffee (coffee made with twice as much instant granules or ground beans as usual)
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/8 teaspoon salt
- Fresh raspberries or strawberries for garnish (optional)
Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk mixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one hour. Before serving, top with a few raspberries or strawberries for garnish.
Yield: about 4 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 142, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Sodium: 77 mg, Fiber: <1 g
Exchanges per serving: 1 starch, 1 fruit. Carbohydrate choices: 2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.