| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pudding |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Instant coffee crystals |
| 2 |
c |
Skim milk |
| 1 |
ts |
Vanilla |
|
|
Fresh mint leaves; (optional |
|
|
Fresh or frozen raspberries; (optional) |
INSTRUCTIONS
In a small heavy saucepan combine sugar, cornstarch, cocoa powder and
coffee crystals. Stir in milk. Cook and stir over medium heat until bubbly.
Cook and stir for 2 minutes more. Remove from heat; stir in vanilla. Pour
pudding into a medium mixing bowl. Cover the surface with clear plastic
wrap. Chill in the refrigerator until serving time. (Do not stir the
pudding as it cools.) To serve, spoon into individual dessert dishes.
Garnish each serving with a mint leaf and fresh raspberries, if desired.
Makes, 4 servings.
NOTES : This rich-tasting (but nearly no fat) recipe makes 4 servings.
Store the leftover pudding in the refrigerator for tomorrow.s dinner.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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