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The Honolulu Advertiser
Posted on: Wednesday, May 26, 2010

Homemade pudding offers milk, sugar options

By Elaine Magee

Hawaii news photo - The Honolulu Advertiser

Cinnamon Dolce Chocolate Pudding, made from scratch, can be made with soy milk instead of dairy, and alternative sweeteners instead of sugar.

Elaine Magee

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Q. My family loves chocolate pudding but I don't want to use the instant puddings anymore. Have you ever lightened a chocolate pudding recipe? If so, please share!

A. If you are using store-bought pudding mixes you have two options; make regular pudding with a regular amount of sugar, or make sugar-free pudding with alternative sweeteners added. Homemade chocolate pudding gives you the option of using real sugar but using less, adding whatever milk you desire (even soy milk), and choosing high-antioxidant dark chocolate or cocoa powder (this lighter chocolate pudding uses both).

Soy milk option: If you want to use soy milk, reduce the brown sugar to 1/8 cup, increase cornstarch to 4 tablespoons, and substitute vanilla soy milk for the lowfat milk. (The nutritional analysis will be similar to the light option below.)

Homemade chocolate pudding or higher fat prepared pudding cups can contain up to 400 calories, 18 grams fat and 5 grams saturated fat per serving.


• 3 tablespoons cornstarch

• 3/4 cup dark brown sugar, packed

• 3 tablespoons unsweetened cocoa powder

• 5 teaspoons instant coffee (such as Nescafe Taster's Choice Vanilla Roast Decaf)

• 1/2 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 3 cups 1% lowfat milk

• [0xb7] cup bittersweet chocolate chips or chunks, 4 ounces (semisweet chocolate can be substituted)

• Garnish: light whipping cream (optional)

In medium, nonstick saucepan combine cornstarch, brown sugar, cocoa powder, instant coffee, cinnamon and salt with whisk. Slowly stir in lowfat milk while whisking.

Bring to a gentle boil over medium-high heat, whisking constantly, until thickened (about 2 minutes).

Turn off heat, sprinkle the chocolate into the pudding mixture, and whisk until chocolate has melted (about 1 minute). The pudding will thicken some more once the chocolate has melted.

Spoon evenly into eight small cups or ramekins. Cover with plastic or foil and refrigerate until set and cold (about 1 hour). Enjoy with light whipping cream, if desired.

If you want to serve the jelled pudding on a dessert plate, perhaps with a mint-leaf garnish or some fruit, just run a dinner knife around the edges to release the pudding and invert the cups onto the plate.

Makes 8 servings.

Per serving: 150 calories, 4 g protein, 25 g carbohydrate, 5.5 g fat, 3 g saturated fat, 1.9 g monounsaturated fat, .4 g polyunsaturated fat, 5 mg cholesterol, 2 g fiber, 117 mg sodium. Calories from fat: 33 percent. Omega-3 fatty acids = .1 gram, Omega-6 fatty acids = .3 gram Weight Watchers POINTS = 3