Healthy eating: Bittersweet chocolate pudding with raspberries | SteamboatToday.com

Healthy eating: Bittersweet chocolate pudding with raspberries

Healthy Eating

Bittersweet chocolate pudding with raspberries

1 large egg

1 large egg white

1/4 cup sugar

2 teaspoons cornstarch

1 teaspoon vanilla extract

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Dash of salt

1/2 cup evaporated fat-free milk

1 cup skim milk

2 ounces bittersweet chocolate, chopped

1/2 cup raspberries

Whisk together the eggs, sugar, cornstarch, vanilla and salt in a medium bowl. Heat milks in a medium saucepan over low heat, and bring to a simmer (not boil). Remove pan from heat and add bittersweet chocolate to warm milk, stirring until chocolate melts. Gradually stir about one-quarter of warm chocolate mixture into egg mixture. Once combined, slowly add the rest of the egg mixture to the remaining chocolate, stirring constantly. Cook the pudding mixture over medium heat about 5 minutes, or until the mixture is thick and creamy, stirring constantly. Pour pudding into four small bowls, cover with plastic wrap and chill. To serve, remove plastic wrap and top with raspberries.

Nutrition information: 204 calories, 7.5g protein, 6.7g fat, 30.7 carbohydrates

Adapted from a recipe provided by the Kendall Reagan Nutrition Center at Colorado State University.