Choco-Nut Pudding
- Yield: 4 servings
- Prep: 20 mins
- Cook: 10 mins
Ingredients
- 1/4cup cornstarch
- 1/2cup sugar
- 5tablespoons unsweetened cocoa powder
- 1/4teaspoon salt
- 3cups non-fat milk
- 2teaspoons vanilla
- 1/3cup sweet and spice California walnut sprinkles (see recipe)
Instructions
Stove-top:
- Stir together the cornstarch, sugar, cocoa powder and salt. Shake ingredients through a strainer into a medium saucepan.
- Slowly add the milk, whisking constantly, especially as the pudding thickens, until it begins to boil, about 5-7 minutes. Boil for 2 minutes, whisking constantly, then remove from heat and stir in the vanilla.
- Scrape the pudding into a bowl, press a piece of plastic wrap directly on the surface and refrigerate; do not stir the pudding as it cools.
Microwave:
- Stir together the cornstarch, sugar cocoa powder and salt, then shake them through a strainer into a 2-quart microwave-safe bowl.
- Slowly add the milk, whisking constantly to prevent lumps.
- Cook uncovered at full power for 3-5 minutes, or until mixture is quite hot. Whisk vigorously and cook 2-4 minutes, or until pudding begins to boil and thicken. Whisk again and cook a final 2-4 minutes.
- Stir in the vanilla, the press a piece of plastic wrap directly on the surface of the pudding. Refrigerate until set; do not stir the pudding as it cools. Spoon the pudding into bowls and sprinkle each serving with one-quarter of the walnut sprinkles.
Makes about 4, ¾ cup servings; 1 serving = ¾ cup, and with sprinkles contains ¼ oz. of walnuts.
Nutritional Info *per serving
- Glycemic Load 17
- Calories 280
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 1g
- Cholesterol 5mg
- Sodium 230mg
- Potassium 440mg
- Carbohydrate 47g
- Fiber 3g
- Sugars 35g
- Protein 9g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 0%
- Calcium 25%
- Iron 8%