| 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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