Here's a quick dessert from Moosewood Restaurant's Low-Fat Favorites. Make sure to stir continuously or some of the mixture will burn and might ruin your saucepan like it did mine!
Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It's thick, creamy, and satisfying - a comfort food. We know some people prefer to eat their chocolate as chocolate alone, but for the nonpurists we suggest garnishing with fresh seasonal fruit such as bananas, oranges, strawberries, or raspberries.
3 tablespoons cornstarch
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 cups skim milk
1 teaspoon pure vanilla extract
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly until the pudding comes to a boil. Then lower heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.
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