CHOCOLATE PUDDING CUP CALORIES RECIPES

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CHOCOLATE PUDDING RECIPE | MYRECIPES



Chocolate Pudding Recipe | MyRecipes image

If you love decadent chocolate, try this recipe. Why it's better for you: This pudding is everything you dream of--chocolaty rich, silky smooth, and light on calories!

Provided by Beth Eaton, Birmingham, Alabama

Total Time 2 hours 15 minutes

Yield Makes 5 servings (serving size: 1/2 cup)

Number Of Ingredients 10

2 cups fat-free milk
? cup sugar
? cup unsweetened cocoa
3 tablespoons cornstarch
? teaspoon salt
1 large egg, lightly beaten
½ (4-oz.) semisweet chocolate baking bar, chopped
1 teaspoon vanilla extract
? cup thawed reduced-fat frozen whipped topping
Garnishes: toasted sliced almonds, chocolate shavings

Steps:

  • Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
  • Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
  • Spoon 1/2 cup pudding into each of 5 individual serving dishes, and top each with 1 Tbsp. whipped topping. Garnish, if desired.
  • Try These Twists!
  • Chocolate-Espresso Pudding: Whisk together milk, sugar, cocoa, cornstarch, and salt, adding 1 Tbsp. instant espresso to milk mixture. Proceed with recipe as directed. Per 1/2 cup: Calories 260; Fat 3g (sat 8g, mono 4g, poly 1g); Protein 4g; Carb 5g; Fiber 7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 207mg
  • Raspberry-Chocolate Pudding: Prepare pudding as directed through Step Microwave 1/3 cup raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each individual serving dish, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish with fresh raspberries, if desired. Per 1/2 cup: Calories 312; Fat 3g (sat 8g, mono 4g, poly 1g); Protein 3g; Carb 1g; Fiber 7g; Chol 44mg; Iron 1mg; Sodium 123mg; Calc 206mg

Nutrition Facts : Calories 259 calories, CarbohydrateContent 48.2 g, CholesterolContent 44 mg, FatContent 5.3 g, FiberContent 1.7 g, ProteinContent 6.3 g, SaturatedFatContent 2.8 g, SodiumContent 123 mg

AVOCADO CHOCOLATE "PUDDING" CUPS | AVOCADOS FROM MEXICO



Avocado Chocolate

Provided by Avocados From Mexico

Prep Time 00:10

Yield 4

Number Of Ingredients 8

2 ea. Avocados From Mexico
1/2 c. frozen blueberries
1/3 c. unsweetened cocoa powder
1/4 c. maple syrup
2 t. unsweetened coconut, shredded (for garnish)
2 T. unsweetened almond milk
2 t. vanilla extract
1/4 t. sea salt

Steps:

  • Put all ingredients (except coconut garnish) into the blender.
  • Cover and pulse on high until smooth and creamy, approximately 30-45 seconds.
  • Evenly distribute pudding mixture into 4 glasses. Sprinkle with coconut flakes, cover with cling wrap and chill in the fridge for at least 30 minutes. Once chilled, serve.

Nutrition Facts : Calories 270 cal, CarbohydrateContent 29 g, FiberContent 9 g, ProteinContent 4 g, SaturatedFatContent 3 g, SodiumContent 160 mg, SugarContent 17 g

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