INGREDIENTS

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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