Chocolate Pudding
Yield: 8 Servings

Ingredients:
2 c nonfat milk
3/4 c black chocolate sauce
1/8 ts salt
3 tb sugar
1/4 c nonfat milk
3 tb plus
2 t cornstarch
1 ts vanilla

Instructions:
In top of double boiler over boiling water, combine milk, chocolate sauce (separate recipe), salt and sugar. Bring just to a boil. Reduce heat to medium. Combine 1/4 c milk and cornstarch, stirring till smooth. With wire whisk stirring constantly, add cornstarch mixture to chocolate mixture; it will thicken very quickly. Reduce heat to low, cover and cook another 10 minutes. Remove from heat, add vanilla and chill. Per 4 oz serving: 163 calories, 0.832 total fat grams From "C'mon America, Let's Eat", by Susan Powter, 1996

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                                                                                                                                                                                                                                                                                                                                                                                                                                This comes from The New Settlement Cookbook, the first real cookbook I everowned, though that particular book fell apart from all the wonderful use it got...this is my second copy.  Two things I really like about this recipe
are that I can put it together quickly and "bake" it in the microwave...minutes later, we're happily burning our tongues on it...and how relatively low in fat it is!
Chocolate Pudding Cake

1 cup flour
2 t. baking powder
1/2 t. salt
2/3 cup sugar
1/2 cup milk
1 square unsweetened chocolate, grated (1 ounce)*
1/2 cup chopped nuts**
2 T. melted butter
1 t. vanilla extract
 
 

Sift flour, baking powder, salt and sugar into bowl.  Add milk, chocolate, nuts, butter, vanilla, and blend well.  Pour mixture into a greased baking dish.***
 
Topping
 

1/4 cup white sugar
1/2 cup brown sugar
3 squares (3 ounces) unsweetened chocolate, grated, or 3 T. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla
1 cup boiling water
 
 

Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture.  Pour the boiling water over this but do not stir.  Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top tests done.****
There will be a layer of fudge sauce beneath.  Can be served warm or cold, with or without cream.

* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine.

** I omit the nuts...to reduce fat and also because we prefer it without nuts, but if you're so inclined, walnuts work with this.

*** When I cook this in the microwave, I use an 8" square glass or Corningware dish.

**** If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time (or use lazy susan).

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Chocolates Benefit

cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy.
cocoa helps the body process nitric oxide (NO), a compound critical for healthy blood flow and blood pressure.  flavonols in cocoa prevent fat-like substances in the bloodstream from oxidizing and clogging the arteries, and make blood platelets less likely to stick together and cause clots. Flavonoids are plant compounds with potent antioxidant properties; so far, scientists have found more than 4,000 kinds. Cocoa beans contain large quantities of flavonoids, and so do red wine, tea, cranberries, peanuts, strawberries, apples and many other fruits and vegetables.(2) The flavonoids in chocolate are called flavonols.

Generally,  chocolate is higher in flavonoids than milk chocolate.(3) The way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.




 l like chocolate pudding very muchi!because l eat it everyday.