| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 2/3 | c | Unsweetened cocoa powder |
| 2 | tb | Cornstarch |
| 2 1/4 | c | Skim milk; divided |
| 1/2 | c | Granulated sugar |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla extract |
| Fresh strawberries; mint leaves; and unsweetened cocoa powder for garnish |
INSTRUCTIONS
1. In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth. 2. In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat. 3. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat. 4. Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. 5. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves, and cocoa. VARIATION: Try adding a 1/4 teaspoon of ground cinnamon to the cocoa mixture in Step 2. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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