| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Puddings & | 8 | servings | |
INGREDIENTS
| 1 1/2 | oz | Unsweetened chocolate |
| 2 1/2 | c | Skim milk |
| 1/2 | c | Double strength coffee; see * |
| 1/4 | c | Cornstarch |
| 3/4 | c | Sugar |
| 1/8 | ts | Salt |
| Fresh raspberries; or | ||
| Strawberries; optional |
INSTRUCTIONS
GARNISH *double strength coffee, coffee made with twice as much instant granules or ground beans as usual 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. Preparation time: 20 minutes Chilling time: 1 hour Yield: about 4 cups Per serving: Calories: 142 Carbohydrate: 28 g Protein: 3 g Fat: 3 g Saturated fat: 2 g Sodium: 77 mg Fiber: < 1 g Serving size: 1/2 cups Exchanges per serving: 1 starch 1 fruit Carbohydrate choices: 2 from JANUARY / FEBRUARY 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
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