How-to Make Lowfat Bittersweet Chocolate Pudding

Chocolate pudding is the ultimate comfort food dessert. Everyone has their favorite way to eat this rich, creamy concoction, whether it's warm and straight from the pan, or cold and sweet in individual cups. Then there are the people who prefer the skin that forms on top. Whatever way you prefer, these tips will help you whip up a decadent, rich pudding that doesn't taste like it's good for you, although it is.

The only ingredients in chocolate pudding that can make it fattening are lots of eggs and sugar. If you can cut back on these then this dessert is full of health benefits. Lowfat dairy is full of vitamins essential for bone health, and recent research has revealed that a few daily servings can actually help promote weight loss. Eggs are actually a very nutrient and protein dense food, and researchers have found that one or two a day are a very healthful addition to any diet. Even dark chocolate has nutritional value in small doses, such as flavanoids which help promote blood and heart health. You can't make chocolate pudding without sugar, but because this recipe is for bittersweet pudding the amount of sugar is lessened. You can substitute with your favorite sweetener, or a half sugar, half sweetener combination. I have found that personally I don't like the bitter aftertaste in baked and cooked foods, so I just use real sugar.

This recipe is thick, creamy, and yields about 8 servings of about ½ cup each. Heat 3 ½ cups fat free milk or vanilla soymilk until hot but not boiling. In a medium sized bowl mix together ¾ cup sugar, 3 tablespoons cornstarch, 1 cup Dutch process cocoa, and a pinch of salt. When the milk is hot stir a cup of it into the sugar mix and whisk until combined. Then add this back into the milk on the stove and whisk or stir until boiling. Cook for about one minute. In a medium sized bowl (use the same one as the sugar mixture for easier clean-up) mix one egg and one egg yolk. Gradually whisk in about ½ cup of hot milk, then add this into the boiling mix in the pan. Cook until thick and bubbly, stirring constantly. Remove from the heat and add 2 ounces of chopped bittersweet chocolate and 2 ounces of unsweetened baker's chocolate. Stir together along with 2 teaspoons of pure vanilla extract and pour into individual cups.

Making this pudding is quick and easy and once you get the technique down you can create your own variations. For example you could add a tablespoon of coffee or espresso, or Grand Marnier, chopped and toasted nuts, etc. You can eat the pudding plain, use it in parfaits or trifles, use as a topping for angel food cake, create a lowfat tiramisu, or freeze in popsicle molds for pudding pops. Why not have some for breakfast as a special treat on a weekend; top it with fresh raspberries and a dollop of light whipped topping. Bittersweet Chocolate pudding is not just for dessert anymore!