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