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Light & Creamy Chocolate Pudding

This pudding is exactly what its name promises—light and creamy. Because it uses soy milk, it’s a smart choice if you’re lactose intolerant. —Deborah Williams, Peoria, Arizona
  • Total Time
    Prep: 10 min. Cook: 15 min. + chilling
  • Makes
    4 servings

Ingredients

  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 2 cups chocolate soy milk
  • 1 teaspoon vanilla extract

Directions

  • In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  • Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.
Nutrition Facts
1/2 cup: 127 calories, 2g fat (0 saturated fat), 0 cholesterol, 112mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

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