Milk-Chocolate Pudding
Contributed by Diane S.
Source: Cooking Light

1/2 cup sugar
2 tablespoons cornstarch
2 cups 1% low-fat milk
1-1/2 ounces semisweet chocolate, chopped
1 large egg, lightly beaten
1 teaspoon vanilla extract

Combine the sugar and cornstarch in a saucepan; gradually add milk,
stirring with a whisk until well-blended. Stir in chocolate. Bring to a
boil over medium heat; cook 7 minutes, stirring constantly. Gradually add
hot milk mixture to egg, stirring constantly with a whisk. Return the milk
mixture to the pan, and cook until thick and bubbly (about 30 seconds),
stirring constantly. Remove from heat, and stir in the vanilla. Spoon the
mixture into a bowl; place plastic wrap over the surface, and cool to room
temperature. Yield: 4 servings (serving size: 1/2 cup).

CALORIES 240 (24% from fat); FAT 6.4g (sat 3.3g, mono 2g, poly 0.3g);
PROTEIN 6.1g; CARB 40.8g; FIBER 0.1g; CHOL 60mg; IRON 0.5mg; SODIUM
78mg; CALC 160mg

September 98 Recipes