Lower Cal Version Of Thick Chocolate Pudding Food

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.

HEALTHY CHOCOLATE PUDDING

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

THICK CHOCOLATE PUDDING

Steps:

• In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.

THICK CHOCOLATE PUDDING

Steps:

• In a 2-qt. microwave-safe bowl, combine the first four ingredients.
• Stir in milk until smooth.
• Microwave, uncovered on high for 3 minutes; stir.
• Microwave 4-6 minutes longer or until thickened, stirring after each minute.
• Stir in vanilla.
• Pour into individual serving dishes; cool.
• Refrigerate.
• Garnish with whipped topping if desired.

CHOCOLATE PUDDING CAKE (LOW CALORIE)

Steps:

• Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
• In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
• Whisk in remaining cake ingredients, blending thoroughly.
• Pour into baking pan, spreading evenly.
• In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
• Pour carefully over batter.
• Pudding layer will be thin and runny.
• Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
• Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

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.

LOW-FAT THICK AND CREAMY CHOCOLATE SHAKE

Steps:

• Pour milk into blender container.
• Add pudding mix and frozen yogurt.
• Cover and blend on high speed 15 seconds or until smooth.
• Serve at once or refrigerate and stir before serving.

LOW-CAL CHOCOLATE WASABI PUDDING

Steps:

• Whisk together instant pudding, cocoa, wasabi powder and lime zest. Whisk in milk. Divide into serving dishes. Cover each dish with plastic wrap; press the plastic right down to the surface of the pudding to prevent formation of a skin. Refrigerate until set, 4 hours up to overnight. Top each dish with a pinch of wasabi powder before serving.

LOWER CAL VERSION OF THICK CHOCOLATE PUDDING

Steps:

• In a 2-qt. microwave-safe bowl, combine the first four ingredients.
• Stir in milk until smooth.
• Microwave, uncovered on high for 3 minutes; stir.
• Microwave 4-6 minutes longer or until thickened, stirring after each minute.
• Stir in vanilla.
• Pour into individual serving dishes; cool.
• Refrigerate.