Esther Knits and Cooks

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I’m making some pudding today. It’s a rainy Saturday and we might have some friends over for dinner tonight so I’m making the chocolate mint pudding recipe from the newest issue of Cooking Light. I tweaked it a little so that it is more points friendly- I reduced the sugar from 2/3 cup to 1/2 cup and substituted extra dark chocolate for the semisweet for a points reduction of 1. It was 5 points for 2/3 cup (which is high for a dessert) and now it’s 4 points for 2/3 cup. Still a pointy dessert, but not so bad.

Chocolate Mint Pudding

3 cups fat free milk
1/2 cup packed fresh mint leaves (about 1/2 ounce)
1/2 cup sugar
1/4 cup corn starch
3 Tbsp unsweetened cocoa
1/8 tsp salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces dark chocolate- chopped

Heat milk over medium-high in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (don’t let it boil!). Remove from heat; add mint. Let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan and stir in sugar, cornstarch cocoa and salt. Return pan to medium heat and bring to a boil stirring constantly with a whisk until it thickens.

Place egg yolks in a medium bowl and gradually add half the hot milk mixture stirring constantly with whisk. Add egg mixture to the pan and bring to a boil stirring constantly. Cook 1 minute or until thick. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl and cover the surface of it with plastic wrap. Chill.
6 servings of 2/3 cup each
4 pts per serving