Low-Fat Chocolate Pudding

Name: Low-Fat Chocolate Pudding
Ingredients: 1/3 cup agave nectar or packed light brown sugar; 2 tablespoons cornstarch; Pinch of salt; 2 12 -ounce cans fat-free; evaporated milk; 2 large egg whites, lightly beaten; 1 tablespoon plus 1 teaspoon vanilla extract; 2 tablespoons white chocolate chips; 1/4 cup unsweetened cocoa powder; 2 tablespoons semisweet chocolate chips, plus more for topping

10 ingredients

12 steps

Ingredients

1/3 cup agave nectar or packed light brown sugar
2 tablespoons cornstarch
Pinch of salt
2 12 -ounce cans fat-free
evaporated milk
2 large egg whites, lightly beaten
1 tablespoon plus 1 teaspoon vanilla extract
2 tablespoons white chocolate chips
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips, plus more for topping

Directions

1

Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot.
2

Whisk in the evaporated milk and egg whites until well combined.
3

Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes.
4

Remove from the heat; stir in 1 tablespoon vanilla.
5

Transfer 1 cup of the mixture to a medium bowl.
6

Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt.
7

Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
8

Divide the chocolate pudding among dishes and top with the vanilla pudding.
9

Cover with plastic wrap and refrigerate until set, at least 2 hours.
10

Chop some chocolate chips to sprinkle on top.
11

Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g
12

Photograph by Kate Sears