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Chocolate Pudding and a Gift For You to Love!

Posted Jul 15 2009 6:54pm


I finally switched over to my own domain,!   To thank you for reading (I don’t know why you are, but thanks anyways!) and show you how appreciative I am of your support, I’m giving away a free 1-year magazine subscription to one of my favorite cooking magazines, Cooking Light.  All you have to do is post a comment on a funny/embarrassing/eye-watering/memorable cooking debacle by 12am EST, June 20th.  I’ll pick a winner at random and announce the lucky lad or laddie the next day!  Yay!

Example disaster (involves me, of course): On a day of multi-tasking, I was in a hurry to bake two batches of red velvet cakes for a party, and in the midst of my mad dash to just throw that darned thing in the oven already, I poured my batter into my springform pans, picked them up, and flung red velvet cake batter ALL OVER MY STOVE, OVEN, FLOOR, REFRIGERATOR, ETC.  The batter proceeded to swiftly seep into the cracks of my oven door and into the storage of baking pans that were in that pull-out thingy underneath the oven.  Breaking in a cold sweat, I said a few words that I shoudn’t say here, scooped up handfuls of batter (yes, my hands were stained after that), dumped them in the sink, pitied myself for a few minutes after spending about 45 minutes cleaning the red out of my kitchen, and started over again (why, you ask?  I really don’t know).  And all of this stemmed from not locking the springform pans together correctly.

So anyways, back to your prize.  This is fun – I never win anything, but at least one of you will!  Just to highlight how great a lot Cooking Light’s recipes are, here’s a recipe I just made (and totally love) for you chocoholics out there – Chocolate Pudding, courtesy of Cooking Light mag.

Chocolate Pudding

6 servings (serving size: about 1/2 cup)


  • 2 1/2  cups  fat-free milk, divided
  • 1/3  cup  sugar
  • 3  tablespoons  cornstarch
  • 1/4  teaspoon  salt
  • 2  large egg yolks
  • 2  teaspoons  butter
  • 1  teaspoon  vanilla extract
  • 5  ounces  semisweet chocolate, chopped


Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Nutritional Information

246 calories; 9.6 grams fat (sat 5.6g,mono 3.5g,poly 0.5g); 6.4g protein; 35.8g carbs; 0 grams fiber; 74mg cholesterol; 0.8mg iron; 157 mg sodium; 150 mg calcium.

Recipe from Julianna Grimes Bottcher, Cooking Light, AUGUST 2006
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