January 8th, 2009
Recipe excerpted from Around The World Cookbook by Abigail Johnson Dodge copyright 2008 DK Publishing.
In a medium saucepan, combine the cornstarch and the sugar. Whisking constantly, slowly add the milk. Add the chopped chocolate.
Set the pan over medium heat. Cook, whisking constantly, until the sauce is beginning to boil. Continue whisking and boil 1 minute.
Using pot holders, remove the pan from the heat and whisk in the butter.
Carefully pour pudding into small serving bowls. Cover each one with plastic wrap. Press the plastic directly on to the surface to prevent a skin from forming. Refrigerate until cold, about 1 hour.
Per serving: 406 calories, 22 g fat, 201 mg calcium, 113 mg sodium, 51 g carbohydrates, 3 g fibre, 7 g protein. Good source of vitamin D, calcium and iron.
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