| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | La times, Latimes1 | 4 | servings | |
INGREDIENTS
| 3 | tb | Cornstarch |
| 1/4 | c | Sugar |
| 2 | tb | Cocoa |
| 1/4 | ts | Salt |
| 2 | c | Milk |
| 1 | ts | Vanilla extract |
| Sweetened whipped cream; optional |
INSTRUCTIONS
Put cornstarch, sugar, cocoa, salt and 1/2 cup milk into 2-cup jar with lid. Screw on lid snugly and shake until mixture looks smooth. Pour mixture into saucepan and add remaining 1 1/2 cups milk. Cook over medium-high heat, stirring constantly with large spoon. Do not leave pan unattended; as soon as mixture becomes hot, it will thicken quickly. When pudding is smooth and thickened, about 5 minutes, remove from heat and stir in vanilla. Pour hot pudding into 4 small bowls. Let cool at room temperature 1 hour and serve warm with spoonful of slightly sweetened whipped cream, if desired. Or let cool and refrigerate until ready to serve. Yields 4 (1/2 cup) servings. Each serving without whipped cream: 138 calories; 209 mg sodium; 9 mg cholesterol; 3 grams fat; 25 grams carbohydrates; 5 grams protein; 0.16 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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