| 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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