Recipe I did for Diane Magazine- really tasty


]Chocolate Pudding– serves 6


Prep time- 10 minutes

Cook time- 15 minutes


2 large egg whites

10 tablespoons cocoa, unsweetened

2 heaping tablespoons cornstarch

2 &1/4 cups low fat milk

½ cup sugar

1 teaspoon vanilla

18 raspberries


  1. In an electric mixer lightly beat the egg whites. In a medium bowl combine the cocoa and cornstarch. Whisk in 1 cup of milk and make smooth.
  2. Heat the remaining milk and the sugar and bring to a boil, whisking constantly. Boil for 2 minutes. Remove from the heat.
  3. Add the cocoa mixture, return to the heat, and boil again, whisking constantly. Remove from the heat
  4. Add one cup of the cocoa mixture to the egg whites, whisk and return to the pan. Cook on low, do not allow to boil. Remove from the heat, stir in the vanilla, and allow to cool. Place in the fridge when it has cooled to room temperature.
  5. Serve topped with 3 raspberries each portion.


*Special night dessert- Turn each pudding into an elegant parfait. Layer the pudding and sliced strawberries and top with a honey yogurt sauce.


Nutrition Facts


Calories- 149

Total Fat- 2 g

Saturated Fat- 1 g

Trans Fat- 0

Cholesterol- 4 mg

Sodium- 60 mg

Total carbs- 31 g

Dietary Fiber- 3 g

Sugars-22 g

Protein- 6 g






About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

2 responses to “Recipe I did for Diane Magazine- really tasty

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: