Recipe - Black And White Puddings

VANILLA PUDDING
3 tablespoon Sugar
2 tablespoon Cornstarch
1 cup Lowfat (2%) milk
1 small Egg, lightly beaten
1 teaspoon Vanilla extract

CHOCOLATE PUDDING
3 tablespoon Sugar
2 tablespoon Cornstarch
1 cup Lowfat (2%) milk
1 small Egg, lightly beaten
1 1oz square semisweet
chocolate, finely chopped
One half cup Fresh strawberries or
raspberries (opt.)

1. Prepare Vanilla Pudding: In 1quart microwavesafe bowl, combine sugar
and cornstarch. Stir in milk until well blended and cornstarch is
dissolved. Microwave, uncovered, on high (100 percent) 2 One half to 3 minutes,
or until mixture boils and thickens, whisking after every minute. Stir in
egg until well blended. Microwave on medium (50 percent) 30 seconds; stir
in vanilla and set aside.

2. Prepare Chocolate Pudding as in step 1, substituting the chocolate for
vanilla. Stir chocolate into pudding mixture until completely melted and
blended.

3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour one
quarter of each pudding simultaneously into each of 4 small dessert bowls.
With fork, swirl each pudding mixture to marbleize. Refrigerate Black and
White Puddings at least 40 minutes. Garnish with berries, if desired, and
serve.

Country Living/December/92 Scanned & fixed by Di Pahl & gg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip