LIGHT & CREAMY CHOCOLATE PUDDING
This pudding is exactly what its name promises-light and creamy. Because it uses soy milk, it's a smart choice if you're lactose intolerant. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.
Nutrition Facts : Calories 127 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY CHOCOLATE DREAM DESSERT
"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
COOL, CREAMY CHOCOLATE DESSERT-COOKING LIGHT
May 2008. You can make this up to 1 day in advance but spread the remaining whipped topping mixture over the pudding right before serving. I included the chilling time with the cooking time.
Provided by Chef by Chance
Categories Dessert
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
- Add butter and pulse 10 times or until it resembles coarse meal.
- Stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
- Cool completely.
- Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
- Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
- Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
- Spread the pudding mixture over the cream cheese mixture.
- Spread the remaining whipped topping over the pudding layer.
- Cover and chill for 30 minutes.
- Sprinkle with cocoa if desired.
Nutrition Facts : Calories 300.9, Fat 15.6, SaturatedFat 8.6, Cholesterol 22.4, Sodium 275.6, Carbohydrate 37.1, Fiber 1, Sugar 23.6, Protein 3.7
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- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
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