INGREDIENTS

INSTRUCTIONS

Combine the skim milk, milk powder, cocoa, and sugar in a 3-quart stainless
steel saucepan. Bring to a boil on high heat, stirring constantly. Lower
heat to prevent the mixture from boiling over. Add the cornstarch mixture
gradually while stirring at the same time. When the milk thickens to the
consistency of cake batter, which happens almost immediately, remove and
set aside. (If the milk does not thicken easily, add 1 Tbl. cornstarch
mixed with 2 Tbl. cold milk.) Stir in the vanilla extract. Pour the mixture
into a fancy serving dish and allow to cool. Refrigerate for at least 3
hours to enable the pudding to set. When the pudding feels firm (test by
tipping the bowl gently), garnish with cherries or your favorite fat-free
topping. Serve. Each serving provides: Calories 114, Protein 6.4g,
Carbohydrate 21.4g, Fat 0.6g, Sodium 91mg, Cholesterol 3mg.
Recipe from SPICY FAT-FREE COOKING SECRETS, by Gita Chandra (c) 1997, Prima
Publishing. Presented by Compucook.com MC editing by Pat Hanneman (Kitpath)
< http://wizard.ucr.edu/~phannema >
Recipe by: SPICY FAT-FREE COOKING SECRETS by Gita Chandra
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 03,
1998

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