Chocolate Velvet Pudding

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Chocolate Velvet Pudding

Although instant mixes and premade chocolate puddings abound in every supermarket, they just can't compare with homemade. This reduced-fat version is almost as quick as a mix and delivers a rich chocolate flavor.

Yield: 4 servings, generous 1/2 cup each.
Active Time: 20
Total Time: 20


  • 1 large egg
  • 1/3 cup nonfat sweetened condensed milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups low-fat milk
  • 1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped
  • 2 teaspoons vanilla extract


  1. Whisk egg, condensed milk, cocoa, cornstarch and salt in a heavy saucepan until smooth. Gradually whisk in milk. Bring to a boil over medium-low heat, whisking constantly, until thickened, 7 to 9 minutes.
  2. Remove from the heat; add chocolate and vanilla, whisking until the chocolate melts. Transfer to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming. Serve warm or refrigerate until ready to serve.


Nutrition Per Serving

calories 196
fat 5 g (3 g sat, 1 g mono)
cholesterol 64 mg
carbohydrates 30 g
protein 9 g
fiber 2 g
sodium 183 mg
potassium 348 mg

Nutrition Bonus Calcium (23% daily value).

Carbohydrate Serving 2

Exchanges 2 other carbohydrate

From EatingWell October 1998, The EatingWell Diabetes Cookbook (2005)