Recipe Outrageous fat-free chocolate pudding

[FitBoop]

Here is one of the most delicious, fat-free recipes that will satisfy any chocoholic's craving:

Fat-Free Chocolate Pudding:

2 cups fat-free milk
2 tablespoons unsweetened cocoa
3 tablespoons corn starch
1/4 cup sugar (or equivalent substitute)
1 teaspoon vanilla

Put all ingredients into a pot on low heat. Stir until the mixture thickens (it will coat the spoon). Pour into 4 individual serving dishes and chill in refrigerator for several hours or overnight.

[sbh]

Thanks Abbe! This will go great with the one minute cake recipe.

[FitBoop]

Has anyone tried this yet? I want to hear all about how much you love it!

[a_real_twit]

I'm going to try it this weekend, thanks for posting it! Do you think it will work okay with Splenda granular?

[Hattie]

Abbe, what brand of cocoa did you use? I understand that can make a big difference in taste.

I was looking up from-scratch cooked pudding recipes recently, as I can't stand the chemical taste of the commercial pudding mixes. I haven't made any yet. Yours would be a good starting point. Thank you for posting the recipe.

[adrien_73]

If I make this, I know I'll end up putting mini chocolate chips in mine!

I will be trying it soon!

[FitBoop]

Bea, I usually use Ghiradelli cocoa. Hershey's works, too.

Tracy, I've tried this with Splenda, and it works, but I much prefer the taste of the pudding with real sugar.

Adrien, chips sound good .

Hope you enjoy the recipe!

[Hattie]

Bea, I usually use Ghiradelli cocoa. Hershey's works, too.

I will try it with Ghiradelli cocoa. I have not used that brand before. Thank you, Abbe!

[slim_physique]

thanks for sharing this recipe. I will purchase the cocoa powder this weekend and make this for dessert.

[Sollamyn]

I tried this recipe this weekend. What's the secret? Mine never thickened, although I had it on the stove for probably 20 minutes or more. How long does it take to thicken? Did I not give it enough time? Did mine get too hot, maybe? or not hot enough? I never brought it to a boil or anything.

I poured it into individual containers, nonetheless, and put it in the fridge for almost 24 hours. All the solid stuff (cornstarch and cocoa, I guess) settled to the bottom of each dish and was quite thick, but more in a pastey sort of way (as opposed to a pudding sort of way!), with a chocolately layer of milk on top.

Just wondering--did anybody else try this? What did I do wrong?

Thanks,
Donna