Print |

Text Size:

A

A

A

Chocolate mocha pudding

Preparation time: 20 minutes
Chilling time: 1 hour

 

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
  Carbohydrate: 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.

More Desserts recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.