Low Fat Chocolate Pudding Recipes

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
• Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears

Steps:

• In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
• Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

Steps:

• Combine cocoa, sugar, cornstarch and salt in a large pot.
• Over medium-high heat, gradually blend in milk and vanilla.
• Bring to a boil, stirring constantly.
• Boil and stir until thickened and cornstarch is cooked.
• Pour into individual cups, or a pre-cooked pie shell, and chill in refrigerator until set.
• Note: times might not be correct. I used 20 minute to combine ingred. and stir the pot. Used 35 minute for refrigerator time to set the pudding. Since I haven't made this yet, I don't really know the times.

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Steps:

• 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.

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
• Refrigerate 1 hour.