INGREDIENTS

INSTRUCTIONS

Arthur Schwartz, NY Daily News, 9/19/1990 (really)  In a large mug (at
least 12 oz) dissolve cornstarch, cocoa, and sugar  in milk. Microwave
on high for 90 sec or until mixture boils (see  below). Stir in
vanilla. Chill in refrigerator at least 1 hour.  Notes  ** I use a
pyrex measuring cup instead of a mug. This way I can watch  that the
pudding doesn't boil over.  ** It takes longer than 90 min with my
microwave. I usually nuke it  for 1 min, stir, nuke for 30 sec, stir
and nuke again in three 30 min  intervals watching through the door to
stop and stir when it starts  to overflow. I want the total nuking time
to be at least 60 seconds  after it first boils so that the cornstarch
is completely cooked  through.  ** After you've made it once or twice
you can adjust the cocoa and  sugar to suit your tastes. Eg. I find
that when I use Dutch processed  (dark) cocoa, I need only 1 T of cocoa
powder.  Posted to fatfree digest by Barbara Heller
<barb@altoetting-online.de> on Oct 21, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 218
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 3.7mg
Sodium: 80.5mg
Potassium: 453.5mg
Carbohydrates: 48g
Fiber: 3.7g
Sugar: 34.8g
Protein: 8.3g