Tempt My Tummy Tuesday… Dark Chocolate-Orange Pudding

by Lisa on March 15, 2010

I am glad you are joining us for Tempt My Tummy Tuesday, this week. I co- host with my sister, Lana. Please be polite and follow the rules of a blog carnival, mentioning TMTT and linking back to this post from your blog post. Thanks.

I am craving sweets. I think it is in sympathy of my sister’s newly diagnosed Gestational Diabetes. Lana has been visiting, and we are keenly aware of our snacks and sweet cravings. Ha ha! Lana came for a quick visit before we move to St. Louis, this week. It has been a fun extended weekend. I am thankful she and my niece could come. Lana had to start insulin injections, also, the day she arrived. Since I am an obstetric nurse, it has been good to support her, offering encouragement, and training as she learns to give herself the needed insulin injections.

So, today, I am sharing a recipe we found in the Spring 2010 edition of the Diabetic Living magazine. It looks so great!

Dark Chocolate- Orange Pudding
Servings: 5 (1/2 cup each)
Carb. per serving: 30 g
Prep: 30 minutes Chill: 2- 24 hours

  • 1/3 cup sugar
  • 2 TBSP cornstarch
  • 2 TBSP unsweetened cocoa powder
  • 2 1/4 cups fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 2 ounces dark chocolate, finely chopped
  • 1 TBSP tub-style vegetable spread
  • 1 tsp vanilla
  • 1 tsp finely shredded orange peel

1. In medium saucepan, combine sugar, cornstarch, and cocoa powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Gradually stir about 1/4 cup of the hot milk mixture into egg. Gradually stir in another 1/4 cup of milk mixture into egg. Add egg mixture and chocolate to the remaining milk mixture in saucepan. Bring to gentle boil, whisking constantly;reduce heat. Cook and whisk 2 minutes more. Remove from heat.
2. Whisk vegetable oil spread, vanilla, and orange peel. Place saucepan in a very large bowl half-filled with ice water. Whisk pudding constantly for 2 minutes to cook quickly. Transfer pudding to medium bowl. Cover surface of pudding with plastic wrap. Chill 2 to 24 hours.
3. Spoon pudding into dishes. If desired, garnish with orange slices.

Per serving: 196 cal., 6 g total fat (3 g sat.fat), 2 mg chol.,102 mg sodium, 30 g carb., 1 g fiber, 6 g pro. Exchanges; 1 milk, 1.5 carb.,1 fat. Carb choices: 2.

*Many of the recipes, in the magazine, offered sugar substitutions. However, they did not recommend a sugar substitution for this recipe.

Have a good week, TMTT friends. Next week I will be joyfully blogging from our new home in St. Louis, MO! We make the final move on Saturday, after packing and loading the moving truck on Thursday and Friday. Woo hoo!

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