Puddings

Puddings

 

Amaretto Chocolate Pudding

 

1 3.4 ounce box (cook and serve) chocolate pudding mix

2 oz Semisweet chocolate, finely chopped

1 1/2 c Plus 2 Tbsp. milk

7 tb Amaretto liqueur

1/2 c Chilled whipping cream

1 tb Sugar

 

Pour dry chocolate pudding mix into heavy medium saucepan. Add

chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp.

Amaretto liqueur. Stir pudding over medium heat until chocolate melts

and pudding comes to boil and thickens. Divide pudding equally among

four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least

1 hour. Whip cream, sugar and remaining 1 Tbsp. Amaretto in small

bowl until stiff peaks form. Top chilled puddings with large dollop of

whipped cream. Garnish with raspberries and chocolate curls, if

desired.

 

Bittersweet Chocolate Pudding

 

1 pk Pudding mix, chocolate (6 serving size)

1 c Water

6 1/2 oz Cola beverage

Whipped topping (optional)

 

Combine pudding mix, water and cola in saucepan. Cook and stir over

medium heat until mixture comes to full boil. Remove from heat, pour

int individual dessert dishes. Chill, serve plain or with whipped topping,

if desired.

 

Broiled Banana Chocolate Pudding

 

2 c Skim milk

1 pk Reduce calorie instant chocolate pudding

1 md Banana peeled and thinly sliced

2 ts Packed brown sugar

 

In mixing bowl combine milk and pudding mix. Into a flame proof dish

pour in the pudding and chill. Can be prepared a day in advance.

Arrange the banana slices over top of pudding and sprinkle with sugar.

Place in oven and broil until sugar melts and is bubbly about 1 minute.

Do Not Burn

 

Chocolate Bread Pudding

 

Bread; to fill dish 2/3 full

2/3 c Sugar

2 tb Cocoa

2 c Milk

2 Eggs

1 ts Vanilla

 

Into a greased casserole dish break up enough bread to fill it 2/3 full.

Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been

mixed together. Toss all together lightly ( to coat the bread). To 2 cups

of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the

bread and it should just cover the pieces. Bake at 350 for about 45

minutes. Serve with milk or with a lump of butter melting into the nice

warm pudding. or with Cool Whip, etc.

 

Chocolate Cheesecake Pudding

 

1 c Vanilla Yogurt

1 pkg (4 serving) chocolate instant pudding (can use other puddings if

desired)

1 c cold lowfat or skim milk

 

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2

minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon

into dessert dishes if desired can garnish with chocolate sprinkles or

coconut.

 

Chocolate Chiffon Pots

 

1 1/2 c Skim milk

2 Envelopes unflavored gelatin

3 tb Unsweetened cocoa

2 tb Granulated sugar

Few grains salt

2 ts Vanilla extract

1 c Ice cubes (6 to 8)

4 ts Semisweet chocolate shavings

 

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar

and salt. Stir over moderate heat until gelatin is completely dissolved.

Remove from heat; add vanilla and stir briskly with fork or wire whisk

to mix ingredients well. Pour into blender, add ice cubes, cover and

blend at medium speed until ice cubes dissolve. Uncover, stir once with

rubber spatula and let stand 2-3 minutes to jell. Spoon into 4 dessert

dishes or parfait glasses and top each serving with 1 tsp chocolate

shavings.

 

Chocolate Dream Dessert

 

1 pk Silken tofu (10 1/2 oz)

6 tb Honey or rice syrup

1/4 c Cocoa powder

1 ts Vanilla extract

 

Blend the tofu in a blender or food processor until creamy. Heat honey

in microwave for 90 seconds or until very hot. In a small mixing bowl,

pour heated honey over the cocoa powder and stir until smooth and

fully dissolved. Add vanilla extract. Add mixture to tofu in blender or

food processor and process until fully blended. Pour into custard cups

and chill 2 hours.

 

Chocolate Pear Pudding

 

1/4 c Milk

3/4 c Flour, sifted

1 lb Pears, 4 or 5 medium, bosc

1 tb Sugar

2 tb Butter, cut in bits

1 tb Cocoa, heaping

1/2 ts Baking soda

1/2 ts Baking powder

3/4 c Sugar, dark brown

2 tb Corn syrup, lyle’s golden

1 Egg, large beaten

4 tb Butter; melted

Whipped or ice cream, for topping

1/4 c Milk

3/4 c Flour, sifted

 

Peel, core and slice thin (or cut into chunks) 1 poound of pears, which

you arrange on the bottom of a buttered baking dish ( a souffle dish is

fine). Sprinkle the pears with sugar, and dot with butter. Then mix

together the flour, the cocoa powder, the baking soda and powder, add

the golden corn syrup, the brown sugar, and then the egg, the butter

and milk. Beat together into a batter. Pour the batter on top of the

pears and bake the pudding for 45 to 50 minutes in a 325 degree

oven.

 

Chocolate Pudding

 

1 c Sugar

1/2 c Baking cocoa

1/4 c Flour

2 c Water

3/4 c Evaporated milk

1 tb Vanilla extract

pn Salt

 

In a saucepan, combine sugar, cocoa, and flour. Add water and milk;

stir until smooth. Cook over med. heat, stirring constantly, until

mixture comes to a boil. Cook until thick, about 1 minute. Remove

from heat; stir in vanilla and salt. Cool to room temp, stirring several

times. Pour into a serving bowl or individual dishes. Serve warm or

chill. Yield – 4 to 6 servings.

 

 

 

Chocolate Ranch Pudding

 

1/4 c Margarine

2 oz Semisweet chocolate

1 c Packed brown sugar

3/4 c Corn syrup

1/4 c Bourbon

3 Eggs, slightly beaten

1 1/2 c Chopped pecans, toasted

1 c Chilled whipping cream

1 ts Bourbon (optional)

 

Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart

saucepan over low heat, stirring constantly, until chocolate is melted

and mixture is smooth. Remove from heat; stir in brown sugar, corn

syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of

greased 2 quart casserole. Pour chocolate mixture over pecans. Bake

uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is

set, 20 to 25 minutes longer. Beat whipping cream in chilled small

bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with

whipped cream.

 

Chunky Chocolate Pudding

 

2 c Skim milk

1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup

servings)

1 1/4 oz Mini chocolate chips

1 oz Shelled walnuts; toasted and chopped

1/4 c Frozen dairy whipped topping thawed

1 ts Chocolate syrup

 

Using milk, prepare pudding according to package directions. Cover

and refrigerate until soft set, about 30 minutes.

Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert

dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped

topping and then drizzle 1/4 teaspoon chocolate syrup over whipped

topping. Refrigerate until ready to serve.

 

Dark Chocolate Pudding

 

3 c Milk

3/4 c European Style Cocoa

3/4 c Sugar

4 tb Cornstarch

1 ts Vanilla

1/8 ts Salt

3 tb Butter or Margarine

 

Mix all ingredients together, stirring until chocolate is dissolved.

Place mixture in the top part of a double boiler (have water boiling at

start of cooking) Stir continuously until pudding is thick and smooth.

Cook for several minutes longer. Pour into serving dishes or cups and

refrigerate. This pudding is also excellent served hot.

 

Low Fat Chocolate Pudding

 

2 Egg whites

2/3 c Unsweetened cocoa powder

2 tb Cornstarch

2 1/4 c Milk, nonfat — divided

1/2 c Granulated sugar

1/8 ts Salt

1 ts Vanilla extract

 

In a small bowl, lightly beat egg whites and set aside. In a large bowl,

combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa

mixture until comletely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt.

Mix well. Bring to a boil over high heat,, whisking constantly. Remove

pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over

medium-high heat; boil for 2 minutes, whisking constantly. Remove

pan from heat.

Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture

back into pan. Cook over medium-low heat for 2 minutes, whisking

constantly. DO NOT BOIL! Remove from heat and add vanilla; blend

well. Pour into serving dishes. Cool to room temperature. Cover and

chill for 1 hour. Garnish with fresh strawberries, mint leaves and a

dusting of cocoa powder.

 

Strawberry Chocolate and Cheese Parfait

 

1 c Strawberries, sliced

1 tb Strawberry liqueur

1/2 c Part-skim ricotta cheese

1 1/2 ts Each granulated sugar and whipping cream

1/2 oz Ini chocolate chips

 

In small mixing bowl combine strawberries and liqueur; set aside.

Using a fork, in separate small mixing bowl combine cheese, sugar,

and cream; fold in chips. Into each of 2 long-stemmed glasses or

individual dessert dishes spoon half of the cheese mixture, then top

each with half of the strawberry mixture. Serve immediately or cover

and refrigerate until chilled.

 

Very Chocolate Pudding

 

2 c Milk

2 Squares unsweetened chocolate

1 1/2 tb Cornstarch

1/4 c Sugar

1/2 ts Salt

2 Eggs, separated

1/4 c Sugar

1 ts Vanilla extract

 

Scald milk and chocolate in the top of a double boiler, stirring

frequently to make it smooth. In a bowl, mix together cornstarch,

sugar and salt. Slowly add chocolate mixture while stirring constantly.

Return mixture to double boiler. Cook while continuing to stir until

mixture thickens, then cover and cook 25 minutes stirring occasionally

to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture

over them while beating constantly. Return to double boiler and cook 1

minute more. Let cool. Add vanilla and beat well. Beat egg whites until

stiff and fold into chocolate mixture. Turn into individual bowls and chill

thoroughly before serving. For Chocolate Pie, pour into 8-inch baked

pie shell and chill. Serves 4