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Milk Chocolate Pudding recipe

5.5 Points Per Serving

1/2 cup sugar
2 tablespoons cornstarch
2 cups 1% low-fat milk
1 1/2 ounces semisweet chocolate, chopped
1 large egg, lightly beaten
1 teaspoon vanilla extract

Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

Yield: 4 servings (serving size: 1/2 cup).

Nutritional information: Calories 240 (24% from fat); Fat 6.4g (sat 3.3g, mono 2g, poly 0.3g); Protein 6.1g; Carb 40.8g; Fiber 0.1g; Chol 60mg; Iron 0.5mg; Sodium 78mg; Calc 160mg