Warm chocolate pudding

Dietician's Tip

Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

To make this plant based, use a milk substitute.

Ingredients

1 tablespoon ground flaxseeds (flax meal)
3 tablespoons brewed espresso
2 1/4 cups skim milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons cornstarch

Directions

In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.

In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.

Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 169
Total carbohydrate: 35 g
Cholesterol: 2 mg
Dietary fiber: 2 g
Monounsaturated fat: <1 g
Protein: 5 g
Saturated fat: Trace
Serving size: 1/2 cup
Sodium: 86 mg
Total fat: 1 g