Deep Dark Mocha Pudding
½ cup packed dark brown sugar
2 tablespoons granulated sugar
¼ cup unsweetened cocoa
2 tablespoons cornstarch
1 teaspoon instant espresso powder
¼ teaspoon salt
2 cups low-fat (1%) milk
¾ cup mini semisweet chocolate chips
1 teaspoon vanilla extract
1 Stir together brown sugar, granulated sugar, cocoa, cornstarch, espresso powder, and salt in large heavy saucepan until mixture is blended well.
2 Stir 1 cup of milk and the chocolate chips into saucepan; set over medium heat. Cook, whisking frequently, until chocolate is melted and mixture is smooth, about 4 minutes.
3 Whisk remaining 1 cup milk into chocolate mixture and cook, whisking frequently, until large bubbles pop on surface and pudding is thickened and smooth, about 10 minutes. Remove saucepan from heat and whisk in vanilla. Spoon pudding into serving bowl or divide evenly among dessert dishes or wineglasses. Serve warm or refrigerate to serve chilled.
PER SERVING (⅓ cup): 239 Cal, 8 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 141 mg Sod, 43 g Carb, 37 g Sugar, 3 g Fib, 5 g Prot, 124 Calc.
Healthy Extra
Serve the pudding topped with fresh raspberries and sliced small strawberries.