Raspberry-Chocolate Pudding

Name: Raspberry-Chocolate Pudding
Ingredients: 2 cups fat-free milk; 2/3 cup sugar; 1/3 cup unsweetened cocoa; 3 tablespoons cornstarch; 1/8 teaspoon salt; 1 large egg, lightly beaten; 1/2 (4-oz.) semisweet chocolate baking bar, chopped; 1 teaspoon vanilla extract; 1/3 cup raspberry jam; 1/3 cup thawed reduced-fat frozen whipped topping; 1 teaspoon water; Garnish: fresh raspberries

12 ingredients

3 steps

Ingredients

2 cups fat-free milk
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1 teaspoon vanilla extract
1/3 cup raspberry jam
1/3 cup thawed reduced-fat frozen whipped topping
1 teaspoon water
Garnish: fresh raspberries

Directions

1

Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
2

Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
3

Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish, if desired.