Chocolate Pudding
Heat the mixture over medium high, stirring frequently until it begins to thicken. Mixture will not blend completely or smoothly until it is hot. Once it begins to thicken stir constantly while it comes to a boil and cook for two minutes until pudding is shiny and smooth.
Pour into small serving dishes, or one large bowl and chill before serving. If you do not like pudding skin, place plastic wrap directly on the surface of the pudding before chilling.
Makes four ½ cup servings
Calories 86,
fat 3 grams,
carbs 10 grams,
There is nothing like warm Chocolate Pudding on a Saturday!
You probably have the ingredients for our Sugar Free Chocolate Pudding in your kitchen. This is not the stuff in the little cups - this is amazing. We combine dark chocolate with other flavors indigenous to Mexico – cinnamon, and vanilla. It is rich and satisfying yet surprisingly low in fat and calories. Forget the supermarket stuff. Stir some Inspire Protein powder into your portion for a super breakfast or planned protein snack food.
1 ½ tablespoons cornstarch
4 tablespoons unsweetened cocoa powder - I buy really good quality Ghiradelli or Green & Black cocoa powder
3/4 cup Splenda granular
a pinch of cinnamon
1 ¾ cups skim milk
1 teaspoon vanilla extract
Whisk together the dry ingredients - cornstarch, cocoa, Splenda, and cinnamon in a medium saucepan. Add the milk and the vanilla and blend. You probably have the ingredients for our Sugar Free Chocolate Pudding in your kitchen. This is not the stuff in the little cups - this is amazing. We combine dark chocolate with other flavors indigenous to Mexico – cinnamon, and vanilla. It is rich and satisfying yet surprisingly low in fat and calories. Forget the supermarket stuff. Stir some Inspire Protein powder into your portion for a super breakfast or planned protein snack food.
1 ½ tablespoons cornstarch
4 tablespoons unsweetened cocoa powder - I buy really good quality Ghiradelli or Green & Black cocoa powder
3/4 cup Splenda granular
a pinch of cinnamon
1 ¾ cups skim milk
1 teaspoon vanilla extract
Heat the mixture over medium high, stirring frequently until it begins to thicken. Mixture will not blend completely or smoothly until it is hot. Once it begins to thicken stir constantly while it comes to a boil and cook for two minutes until pudding is shiny and smooth.
Pour into small serving dishes, or one large bowl and chill before serving. If you do not like pudding skin, place plastic wrap directly on the surface of the pudding before chilling.
Makes four ½ cup servings
Calories 86,
fat 3 grams,
carbs 10 grams,
protein 6 grams
