HOMEMADE CHOCOLATE PUDDING
3/4 cup 1 percent milk
1/4 cup sugar
2 1/2 tablespoons unsweetened cocoa powder (think Hershey's or something like it)
1 1/2 tablespoons all-purpose flour
1 egg yolk
1/4 teaspoon vanilla
Place the milk in a 2-cup microwave-safe glass measure. Microwave on HIGH for 2 to 4 minutes or until a skin begins to form on top of the milk, but the milk is not quite boiling.
In a medium glass bowl, whisk together the sugar, cocoa and flour. Gradually whisk in the hot milk and stir until smooth. Microwave on HIGH for 1 to 2 minutes, or until the mixture thickens; stop and stir every 30 seconds during this time.
In a cup, lightly beat the egg yolk (or whole egg) and vanilla. Slowly whisk into the hot chocolate mixture. Microwave on HIGH for 30 seconds longer.
Cover the surface of the pudding with plastic wrap to prevent a skin from forming and chill for 2 hours or overnight. Serve cold.
Source: Healthy Cooking for Two (Or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste by Frances Price
3/4 cup 1 percent milk
1/4 cup sugar
2 1/2 tablespoons unsweetened cocoa powder (think Hershey's or something like it)
1 1/2 tablespoons all-purpose flour
1 egg yolk
1/4 teaspoon vanilla
Place the milk in a 2-cup microwave-safe glass measure. Microwave on HIGH for 2 to 4 minutes or until a skin begins to form on top of the milk, but the milk is not quite boiling.
In a medium glass bowl, whisk together the sugar, cocoa and flour. Gradually whisk in the hot milk and stir until smooth. Microwave on HIGH for 1 to 2 minutes, or until the mixture thickens; stop and stir every 30 seconds during this time.
In a cup, lightly beat the egg yolk (or whole egg) and vanilla. Slowly whisk into the hot chocolate mixture. Microwave on HIGH for 30 seconds longer.
Cover the surface of the pudding with plastic wrap to prevent a skin from forming and chill for 2 hours or overnight. Serve cold.
Source: Healthy Cooking for Two (Or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste by Frances Price
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