Post-Halloween Chocolate Pudding
- 3 tablespoons cornstarch
- 2 tablespoons agave syrup
- 2 tablespoons cocoa
- 2 cups milk, divided
- ½ cup milk chocolate pieces (3 ounces)
1 In a 1½-quart saucepan, stir together the cornstarch, agave syrup, and cocoa. Stir in ½ cup of the milk until all lumps are dissolved. Stir in the remaining milk.
2 Bring to a boil, over medium heat, stirring constantly (and I mean that!), about 10 minutes.
Remove from heat; stir in the chocolate pieces, until melted.
3 Pour into 6 small bowls, cover with plastic wrap. Chill at least 2 hours.
Diabetic Exchanges: ¼ bread; 1 other carbs; ¼ milk; 1¼ fat
REDUCED FAT: Use skim milk instead of whole.
Diabetic Exchanges: ¼ bread; 1 other carbs; ¼ milk; ¾ fat