Chocolatey Raspberry Pudding
Makes 6 Servings
2 cups lowfat chocolate milk, divided
1 cup frozen raspberries
3 tablespoons cornstarch
2 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 egg yolk
Fresh raspberries, optional
Place 1 ½ cups chocolate milk and raspberries in a blender and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil. Whisk together the cornstarch, cocoa powder, sugar, and salt in a large bowl until well combined. Whisk together the remaining ½ cup chocolate milk and the egg yolk and add to the cornstarch mixture, stirring well. Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk. Return the milk/cornstarch mixture to the pan and bring back to a boil. Reduce the heat and simmer, stirring constantly, for 1 minute or until thick. Spoon the pudding into 6 small bowls, cover surface with plastic wrap and chill in the refrigerator. Serve with fresh raspberries on top as desired.
Nutrition Information per serving: 146 calories, 5g fat (2g saturated), 157mg sodium, 22g carbohydrate, 2g fiber, 5g protein, 10% vitamin C, 10% calcium
2 comments:
Totally unrelated to the pudding recipe. =) My son loves "jigglers" jello, I have your cookbook and I'm ready to try your jello recipe, but I was wondering if you have any tips on how to make the "jigglers" basically hand held jello squares. I wasn't sure if I should reduce the juice or the water and by how much to get the stiffer consistency.
Thank you for all the awesome recipes and overall mealtime advice! I've found the recipes to be surprisingly simple with ingredients that I truly do have on hand!! THANK YOU!!!
We tried making healthy "jigglers" for the first time yesterday and wanted to let you know that it was a big hit with our kids! Here's what we did:
First we heated 1 ½ cups of strawberry kiwi juice in a small saucepan just to boiling. While the juice was heating, we sprinkled two packets of unflavored gelatine over ½ cup of cold strawberry kiwi juice in a medium bowl, and let it stand for about a minute. Then, we poured the hot juice into the bowl and stirred gently until the gelatine dissolved, about 5 minutes. We then stirred in 1 tablespoon of sugar, poured the mixture into an 8x8-inch baking pan, and refrigerated for several hours. We were able to cut the jigglers into squares and pick them up to eat. Next time we may try using an additional packet of gelatine so that they are easier to handle. We’d also like to add some pureed fruit to up the nutrition- we’ll keep you posted on our progress.
FYI, the jiggler recipe on the Jell-O box has over 1 tablespoon of sugar in each tiny square and has more artificial colors than we are comfy serving to our kids. Give our jigglers a try and let us know what you think! You can use any kind of juice: blueberry, cran raspberry ... whatever you have on hand!
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