Desserts and Puddings
Chocolate Pudding
Chocolate Pear Pudding
1/4 c Milk
3/4 c Flour, sifted
1 lb Pears, 4 or 5 medium, bosc
1 tb Sugar
2 tb Butter, cut in bits
1 tb Cocoa, heaping
1/2 ts Baking soda
1/2 ts Baking powder
3/4 c Sugar, dark brown
2 tb Corn syrup, lyle's golden
1 Egg, large beaten
4 tb Butter; melted
Whipped or ice cream, for topping
1/4 c Milk
3/4 c Flour, sifted
Peel, core and slice thin (or cut into chunks) 1 poound of pears, which
you arrange on the bottom of a buttered baking dish ( a souffle dish is
fine). Sprinkle the pears with sugar, and dot with butter. Then mix together
the flour, the cocoa powder, the baking soda and powder, add the golden
corn syrup, the brown sugar, and then the egg, the butter and milk. Beat
together into a batter. Pour the batter on top of the pears and bake the
pudding for 45 to 50 minutes in a 325 degree oven.
Chocolate Pudding
1 c Sugar
1/2 c Baking cocoa
1/4 c Flour
2 c Water
3/4 c Evaporated milk
1 tb Vanilla extract
pn Salt
In a saucepan, combine sugar, cocoa, and flour. Add water and milk;
stir until smooth. Cook over med. heat, stirring constantly, until mixture
comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir
in vanilla and salt. Cool to room temp, stirring several times. Pour into
a serving bowl or individual dishes. Serve warm or chill. Yield - 4 to
6 servings.
Chunky Chocolate Pudding
2 c Skim milk
1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup
servings)
1 1/4 oz Mini chocolate chips
1 oz Shelled walnuts; toasted and chopped
1/4 c Frozen dairy whipped topping thawed
1 ts Chocolate syrup
Using milk, prepare pudding according to package directions. Cover
and refrigerate until soft set, about 30 minutes.
Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert
dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping
and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate
until ready to serve.
Recipe Sites
Chocolate Puddings
Chocolate Ranch Pudding
1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)
Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart
saucepan over low heat, stirring constantly, until chocolate is melted
and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup,
1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart
casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes.
Reduce oven to 350 F. Bake until pudding is set, 20 to 25 minutes longer.
Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon
bourbon. Serve pudding warm with whipped cream.
Low Fat Chocolate Pudding
2 Egg whites
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
2 1/4 c Milk, nonfat -- divided
1/2 c Granulated sugar
1/8 ts Salt
1 ts Vanilla extract
In a small bowl, lightly beat egg whites and set aside. In a large
bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture
until comletely smooth.
In a large heavy saucepan, combine remaining milk, sugar, and salt.
Mix well. Bring to a boil over high heat,, whisking constantly. Remove
pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high
heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture
back into pan. Cook over medium-low heat for 2 minutes, whisking constantly.
DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving
dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with
fresh strawberries, mint leaves and a dusting of cocoa powder.
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