Prep:5 min.
Cook: 15 min.This recipe serves:  8    
Preparation time: 5 minutes

 

Ingredients

 

one large egg

one 1/2 tablespoons cornstarch

pinch of salt

1/2 teaspoon vanilla extract

one tablespoon butter

1/2 cup dark brown sugar

one cup low-fat milk

six ounces good quality semisweet chocolate, broken into pieces

granulated sugar (optional)

four cups fresh raspberries, rinsed

 

Nutrition Facts

Serving Size 1/2 cup of berries and 3 tablespoons of pudding
 

Amount Per Serving
 

Calories 228

Total Fat 11 g

Saturated Fat 6 g

Protein 4 g

Total Carbohydrate 34 g

Dietary Fiber 5 g

Sodium 51 mg

 

Percent Calories from Fat 41%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 53%

 

Cooking Instructions

 

1. In a one or two-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for two minutes. Set aside.

 

2. Melt the butter in another saucepan. Stir in the brown sugar. Cook over low heat until the butter and sugar blend together. Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.)

 

3. Whisk a few tablespoons of the hot milk mixture into the egg mixture. Gradually whisk in the rest of the milk mixture.

 

4. Over medium heat, whisk the combined mixture constantly until it comes to a boil. Immediately remove from the heat. Stir chocolate pieces into the warm pudding mixture until smooth.

 

5. Pour into a bowl. (If you don't want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.) Refrigerate. Cover with plastic wrap when cool.

 

6. Place 1/2 cup of raspberries into each of eight serving bowls. Top with a few tablespoons of pudding.

 

This recipe can be made in advance and stored in the refrigerator for up to three days.