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1/2 cup sugar (can use Splenda)
Combine sugar, cocoa, cornstarch, and salt in a saucepan (or large microsafe bowl). Slowly whisk in milk. Cook on medium heat until boiling and thickened, stirring often to prevent sticking (or microwave uncovered on HIGH for 6 to 7 minutes, stirring every 2 to 3 minutes.)
Stir in flavoring. Pour into individual dessert dishes and chill for several hours. (I love to eat it hot!)
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
1/4 cup unsweetened cocoa
3 tbsp. cornstarch or potato starch
1/8 tsp. salt
2-1/4 cup skim milk
1 tsp. vanilla (or 1 tbsp. coffee- or chocolate-flavored liqueur)
Viviane Barzel writes: "I just made it with Splenda for Naomi, and it is so good that she is licking the hot leftovers from the pan and the spatula. She even asked to take 1 portion to school to 'show off.' Israeli members, this pudding reminds 'Milky,' and like Norene wrote it's guilt free."