Mexican Chocolate Pudding

Categories: Puddings

Ingredients

• 2 Tbsp. sugar(do not substitute on this)
• 1 1/2 Tbsp. unsweetened cocoa powder
• 1 1/2 tsp. cornstarch
• 1 cup fat-free milk
• 1 egg yolk, lightly beaten
• 1/2 tsp. vanilla
• 1/4 tsp. ground cinnamon
• Cayenne pepper
• 2 Tbsp. frozen light whipped topping, thawed

Directions

1. In a small heavy saucepan stir together sugar, cocoa powder, cornstarch, and dash salt. Whisk in milk. Cook and stir 2 minutes more. Remove from heat.
2. Gradually whisk about half of the hot mixture into egg yolk. Return egg yolk mixture to remaining hot mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 1 minutes more. Remove from heat. Stir in vanilla, cinnamon and dash cayenne pepper.
3. Pour pudding into two dessert bowls. Cover surface of pudding with plastic wrap. Chill 2 to 24 hours before serving. Top each serving with 1 Tbsp. of whipped topping. Sprinkle with additional ground cinnamon.

4. per serving: carbs. 25 g

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