Chocolate Pudding Low Fat Recipes Healthy

HEALTHY CHOCOLATE PUDDING

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

CHOCOLATE PUDDING, LOW FAT

Steps:

• In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
• Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

LOW-FAT CHOCOLATE PUDDING

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
• Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears

LOW-FAT CHOCOLATE PUDDING

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

HEALTHY ABC CHOCOLATE PUDDING

Steps:

• Peel and pit the avocado.
• Place avocado, bananas, cocoa, honey, vanilla, and salt in blender and blend until mixed and completely smooth.
• Pour pudding into serving bowls and cover.
• Place in the fridge for at least 1 hour to chill and let flavors meld.
• Top with whipped cream and raspberries when serving
• (whipped cream and raspberries are not included in nutrition info).

DELICIOUS AND HEALTHY CHOCOLATE PUDDING

Steps:

• Lightly beat egg whites in a small bowl.
• In a large bowl, mix together cocoa and cornstarch.
• Add 3/4 cups of the milk and whisk mixture until it's smooth.
• In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
• Bring to a boil over high heat, whisking continuously.
• Remove from heat.
• Whisk the cocoa mixture into the milk mixture.
• Bring to a boil over medium-high heat.
• Boil for 2 minutes while whisking continuously.
• Remove from heat.
• Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
• Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
• and being careful not to allow the mixture to boil.
• Remove from heat.
• Add vanilla.
• Mix well.
• Pour into 4 serving dishes.
• Cool to room temperature.
• Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
• Refrigerate for 1 hour.
• Garnish with berries, mint leaves and cocoa.

LOW-FAT CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.