Recipe - Raspberry Chocolate Pudding

PUDDING
One half cup Refrigerated or frozen
fatfree egg product,
thawed
One half cup Unsweetened cocoa
One fourth cup Sugar
3 tablespoon Cornstarch
2 cup Skim milk
1/3 cup Raspberry syrup (near
pancake syrups in my
grocery store)

TOPPING
One half cup Frozen fatfree whipped
topping, thawed
1 teaspoon Raspberry syrup

1. Place egg products in medium bowl; set aside. In medium saucepan,
combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in
milk until smooth. Cook over medium heat, stirring constantly, until
thickened and bubbly. Remove from heat.

2. Slowly stir about 1 cup hot mixture into egg product. Gradually stir egg
product mixture and 1/3 cup syrup into hot mixture in saucepan. Return
saucepan to mediumlow heat; cook 1 minute, stirring constantly.

3. Pour into 4 dessert dishes. Cool slightly and serve, or refrigerate
until serving time. In small bowl, combine topping ingredients; blend well.
Serve over pudding.

Calories: 240; Fat: 1 g

Posted to recipeludigest Volume 01 Number 203 by Mandy Rose
mbell@gladstone.uoregon.edu on Nov 05, 1997