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Bittersweet Chocolate Pudding w/ Raspber

Source of Recipe

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Bittersweet Chocolate Pudding w/ Raspberries

Cooking Light - January 2006 - Billy Strynkowski,
Not yet rated.
4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)

This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.

Ingredients:
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
Dash of salt
1 large egg
1 large egg white

1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate, chopped
1/2 cup raspberries
4 teaspoons shaved white chocolate

Preparation:
Combine first 6 ingredients in a medium bowl, stirring well with a whisk.

Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly.

Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

One serving equals: Calories 276 (Calories from fat 30 %); Fat 9.2 g (Satfat 4.5 g, Monofat 1.8 g, Polyfat 0.8 g); Protein 7.9 g; Carbohydrate 44.5 g; Fiber 2 g; Cholesterol 55 mg; Sodium 143 mg