| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Refrigerated or frozen fat-free egg product, thawed |
| 1/2 | c | Unsweetened cocoa |
| 1/4 | c | Sugar |
| 3 | tb | Cornstarch |
| 2 | c | Skim milk |
| 1/3 | c | Raspberry syrup (near pancake syrups in my grocery store) |
| 1/2 | c | Frozen fat-free whipped topping, thawed |
| 1 | ts | Raspberry syrup |
INSTRUCTIONS
PUDDING TOPPING 1. Place egg products in medium bowl; set aside. In medium saucepan, combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. 2. Slowly stir about 1 cup hot mixture into egg product. Gradually stir egg product mixture and 1/3 cup syrup into hot mixture in saucepan. Return saucepan to medium-low heat; cook 1 minute, stirring constantly. 3. Pour into 4 dessert dishes. Cool slightly and serve, or refrigerate until serving time. In small bowl, combine topping ingredients; blend well. Serve over pudding. Calories: 240; Fat: 1 g Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose <mbell@gladstone.uoregon.edu> on Nov 05, 1997
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