LIGHTER CHOCOLATE CINNAMON PUDDING
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient: chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
- Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.
LIGHTER CHRISTMAS PUDDING
Make this lighter version of a classic Christmas pudding as an alternative festive dessrt. It's packed with all the same fruits and spices, but swaps suet for butter
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 14
Steps:
- Tip the sultanas, apricots, raisins and mixed peel in a bowl, and pour over the rum. Stir, cover and soak for at least 3 hrs or overnight.
- Butter a 1-litre pudding basin and line the base with a small circle of baking parchment. Beat the butter, sugar and lemon zest in a large bowl using an electric whisk, until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, breadcrumbs and spices. Fold in the rehydrated fruits and peel, their soaking liquid and the apple. Spoon into the prepared basin, pressing it down firmly with the back of the spoon. Cover with a sheet of baking parchment, then a sheet of foil, and secure with kitchen string.
- Put an upturned plate in the base of a large pan and sit the pudding on top, then fill the pan with water until it comes halfway up the side of the basin. Alternatively, put the pudding in the top of a lidded steamer and cover. Steam for 2 hrs 30 mins, ensuring the water doesn't run dry. Remove the pudding from the pan and leave to cool completely.
- Uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. See tip, below, for reheating it on the day.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)
I just tried this and I love it! I'm a real bread pudding fan and I always save the bread heels and any bread that may be aging in the freezer. I only use whole wheat/multi grain and this works fine for any bread pudding. I love Lindt bittersweet chocolate with a passion so I used 2 ozs of that. This recipe asks for 1-3/4 cups milk and that seemed a bit dry to me so I made it 2 cups. It's from Kraft.
Provided by Annacia
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
- Add egg whites and cinnamon; mix well.
- Gradually add milk, mixing until well blended.
- Place bread cubes in 8-inch square glass baking dish.
- Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
- Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 163.4, Fat 5.1, SaturatedFat 2.7, Cholesterol 8.9, Sodium 206.6, Carbohydrate 23.5, Fiber 2, Sugar 11.8, Protein 7.1
CHOCOLATE-CINNAMON PUDDING
There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together cornstarch, sugar, cocoa, cinnamon, and salt. Combine 1 1/4 cups cream with milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat.
- Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add chocolate; cook, whisking, 1 minute more. Remove from heat, and whisk in butter until melted. Transfer to a bowl and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let stand until lukewarm, about 45 minutes.
- Whip the remaining cup of cream to soft peaks. Divide pudding among four bowls, and serve with whipped cream. Lightly sprinkle cinnamon on whipped cream, if desired.
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