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1/4
cup granulated sugar
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1/4
cup packed brown sugar
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1/4
cup unsweetened cocoa powder
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2
tablespoons cornstarch
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1
teaspoon instant espresso coffee powder or instant coffee crystals
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2
cups fat-free milk
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1
egg, lightly beaten
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1
tablespoon butter
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1
teaspoon vanilla
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1
banana, sliced (optional)
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1
tablespoon chopped crystallized ginger (optional)
1. In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
2. Gradually whisk about 1/2 cup of the hot milk mixture into egg in a medium bowl. Add egg mixture to milk mixture in saucepan, stirring constantly. Return saucepan to heat. Reduce heat to medium-low; cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.
3. Place saucepan in a very large bowl half-filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 217,
- Protein (gm) 7,
- Carbohydrate (gm) 39,
- Fat, total (gm) 5,
- Cholesterol (mg) 63,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 33,
- Vitamin A (IU) 389,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 95,
- Potassium (mg) 321,
- Calcium (DV %) 182,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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