Low Fat Sweet Potato Chocolate Pudding Food

SWEET POTATO CHOCOLATE PUDDING (LOW SUGAR)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
• Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
• Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving (alternatively place in the freezer for 15 minutes then serve). See Serving suggestions in *Notes below.

LOW FAT SWEET POTATO CHOCOLATE PUDDING

Steps:

• Wash, peel and chop the sweet potatoes. Steam them for about 25 minutes or until they're soft.
• When they're cold, place them in a blender with the rest of the ingredients and blend until smooth.
• You can serve the pudding immediately, but we prefer to store it in the fridge for at least 1 hour.
• We added some chopped pistachios and cacao nibs on top.

LOW-FAT CHOCOLATE PUDDING

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
• Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears

NO-FAT CHOCOLATE PUDDING

Steps:

• Combine cocoa, sugar, cornstarch and salt in a large pot.
• Over medium-high heat, gradually blend in milk and vanilla.
• Bring to a boil, stirring constantly.
• Boil and stir until thickened and cornstarch is cooked.
• Pour into individual cups, or a pre-cooked pie shell, and chill in refrigerator until set.
• Note: times might not be correct. I used 20 minute to combine ingred. and stir the pot. Used 35 minute for refrigerator time to set the pudding. Since I haven't made this yet, I don't really know the times.

CHOCOLATE PUDDING, LOW FAT

Steps:

• In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
• Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.