Preparation time: 5 minutes

Chilling time: 1 hour

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• Chocolate Pudding

This is a family favorite that I often whip up right before dinner so it’s slightly cooled by dessert time. I prefer it a little warm, while my husband likes his chilled, so I enjoy mine right after dinner and he has his later, as a snack. Either way, it’s delicious.

Makes 2 servings (½ cup each)

• ¼ cup packed brown sugar
• 2 tablespoons unsweetened cocoa (either natural or Dutch-processed)
• 1½ tablespoons cornstarch
• ⅛ teaspoon (dash) salt
• 1 cup milk of choice (see Note below)
• 1 teaspoon unsalted butter or buttery spread
• ½ teaspoon pure vanilla extract
• Garnishes of choice, such as whipped topping, vanilla yogurt, fresh berries, or fresh mint

1. In a heavy, 1-quart saucepan, whisk together the sugar, cocoa, cornstarch, and salt until well blended. Gradually whisk in the milk until well blended. Place over medium heat and cook, stirring constantly with a heat-proof spatula, until the mixture starts to boil. Cook for 30 seconds, stirring constantly as it thickens. Remove from the heat.

2. Stir in the butter and vanilla until thoroughly blended. Pour into bowls and press a sheet of plastic wrap on the top to prevent a skin from forming. Let stand for 15 minutes and serve warm. Or refrigerate until firm, about 1 hour, and serve chilled.

NONDAIRY MILKS AND CORNSTARCH If using a low-protein nondairy milk (e.g., coconut, flax, hemp, or rice), increase cornstarch to 2 tablespoons.

Per serving: 210 calories; 5g protein; 4g total fat; 2g fiber; 42g carbohydrates; 10mg cholesterol; 229mg sodium