Low Fat Chocolate Pudding Recipe
2 Egg whites
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
2 1/4 c Milk, nonfat -- divided
1/2 c Granulated sugar
1/8 ts Salt
1 ts Vanilla extract
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth.
In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with fresh strawberries, mint leaves and a dusting of cocoa powder.
Strawberry Chocolate and Cheese Parfait
1 c Strawberries, sliced
1 tb Strawberry liqueur
1/2 c Part-skim ricotta cheese
1 1/2 ts Each granulated sugar and whipping cream
1/2 oz Ini chocolate chips
In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.
Very Chocolate Pudding
2 c Milk
2 Squares unsweetened chocolate
1 1/2 tb Cornstarch
1/4 c Sugar
1/2 ts Salt
2 Eggs, separated
1/4 c Sugar
1 ts Vanilla extract
Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then cover and cook 25 minutes stirring occasionally to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture over them while beating constantly. Return to double boiler and cook 1 minute more. Let cool. Add vanilla and beat well. Beat egg whites until stiff and fold into chocolate mixture. Turn into individual bowls and chill thoroughly before serving. For Chocolate Pie, pour into 8-inch baked pie shell and chill. Serves 4
Sauce
Bittersweet Chocolate Sauce
1 c Whipping cream
2 tb Sugar
4 oz Bittersweet Hawaiian chocolate, chopped
1 tb Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated.
Black Chocolate Sauce
1 c Water
1 1/2 c Sugar
1 c Cocoa powder
1 tb Vanilla
Boil water and sugar. Cook 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer 5 mins until cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.
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