Technique: By using flax instead of egg, we are using good fats!
Taste: The lime zest and cinnamon add a unique twist to the dish.
Try: You could use soy milk and create a vegan dessert.
Tip: Cocoa contains antioxidant compounds that may help prevent heart disease.
1 tablespoon ground flaxseeds
3 tablespoons water (Espresso)
2 ¼ cups skim milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa
1 teaspoon vanilla extract
2 tablespoons cornstarch
½ tsp. lime zest
2 teaspoon Cinnamon
Preparation - Lightly beat flaxseeds with warm Espresso with a fork in a medium bowl. Combine 1 ½ cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining ¾ cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. Whisk about 1 cup of the hot cocoa mixture into the beaten flax. Return the flax mixture to the pan and cook over medium low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil) Whisk in vanilla. Add lime zest and/or cinnamon if desired. Serve warm—enjoy!
Calories: 157 Protein: 5.0g Carbohydrates: 35.1g Total Fat: 1.8g
Saturated Fat: 0.8g Trans Fat: 0.0g Cholesterol: 1.8mg
Sodium: 90.8mg Fiber: 3.2g
Yield: Approx. 6 servings (1/2 cup per serving)
MC Healthy Weight Pyramid serving: ½ protein/dairy and 1 sweet
Printable version: Warm Chocolage Pudding recipe web