Friday, April 27, 2012

Home Made Dark Chocolate Low Fat Pudding

If you're like me, anything "chocolate" is a favorite.  Except maybe the hot pepper chocolate bars, those are kind of, well, scary.  They don't taste very good either.  I love pudding, but I don't like instant pudding.  The pudding that you have to cook on the stove is very delicious, but a little time consuming.  It's also not the healthiest alternative to deserts.
I was watching a medical show and the topic was how to get rid of belly fat.  A hot topic these days.  One thing that was stated as a belly fat fighter, was dark chocolate.  The darker the better.  Sounds too good to be true, so I thought I better act quick before that tip is recanted.

My Grandmothers Homemade Jello Salad recipe is a favorite one on this blog.  Every week, people from all over the world, visit the "Grandma's Jello Salad" blog page.  In the recipe Grandma shares how to make a homemade fruit pudding.  It's delicious.  I was talking to her the other day and told her I was going to try to modify it to make chocolate pudding.  She said to go ahead and let her know how it turned out.  Well, it turned out amazingly well!  It's a versatile recipe, by adding butterscotch chips, vanilla flavoring or use fruit juice instead of milk, this pudding can be made to suit any tastes!

Home Made Dark Chocolate Low Fat Pudding:

1 egg, beaten
1 cup 2% milk
3 tablespoons flour
2 teaspoons sugar
1 pinch kosher salt
1/2 cup dark chocolate chips (I used dark chocolate Hershey kisses)

In a small bowl add the flour and 1 tablespoon of the milk, mix into a paste, add a little more milk from the 1 cup if needed.  This will keep the flour from clumping.

Add the milk and egg to a small saucepan over medium heat, and heat through
Add the flour paste and continue to whisk
Add the pinch salt
The pudding will thicken quickly, so don't take your eyes from it
Once the pudding starts to thicken lower the heat and add the chocolate chips
Mix well until the chocolate has melted
Taste to see if you need the sugar, add more or less to your tastes

I only added the sugar because dark chocolate can be a bit bitter for young tastes and I wanted my son to enjoy the pudding too, so I added 2 teaspoons raw sugar to it.  

No need to chill until set, it will already be thick, and warm pudding is always tastier than cold.  Cold chocolate pudding is delicious too, but I prefer warm.  
This would be a wonderful pie filling as well.  Add some fruit and you've got a fantastic, easy, fancy desert.  

1 comment:

  1. YUMMY!
    I listed your blog on my new one,