Chocolate Mocha Pudding

Categories: Diabetic, Puddings &
Yield: 8 servings

1 1/2 oz Unsweetened chocolate
2 1/2 c Skim milk
1/2 c Double strength coffee; see
-*
1/4 c Cornstarch
3/4 c Sugar
1/8 ts Salt

--------------------------GARNISH-------------------------------
Fresh raspberries; or
Strawberries; optional

*double strength coffee, coffee made with twice as much instant
granules or ground beans as usual

Place the chocolate in a 2-quart, microwave-safe glass bowl and
microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk
and coffee into the chocolate. In separate bowl, combine the
cornstarch, sugar, and salt; whisk this mixture into the milk
mixture. Microwave the entire batter at High for 4 minutes. Whisk the
mixture and continue cooking at High for 4 to 6 more minutes,
whisking each minute until the pudding thickens. Pour the pudding
into eight dessert cups and refrigerate for at least one hour. Before
serving, top with a few raspberries or strawberries for garnish.

Preparation time: 20 minutes Chilling time: 1 hour

Yield: about 4 cups

Per serving: Calories: 142 Carbohydrate: 28 g Protein: 3 g Fat: 3 g
Saturated fat: 2 g Sodium: 77 mg Fiber: < 1 g Serving size: 1/2 cups

Exchanges per serving: 1 starch 1 fruit

Carbohydrate choices: 2

from JANUARY / FEBRUARY 1998

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98

Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html

By Barb at PK on Jun 12, 1998, v2.0l.

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