Lighter Chocolate Cinnamon Pudding Recipes

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

LIGHT & CREAMY CHOCOLATE PUDDING

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.

CINNAMON-CHOCOLATE PUDDING

Steps:

• Beat pudding mix, cinnamon and milk with whisk 2 min.
• Stir in COOL WHIP.

LIGHTER CHOCOLATE CINNAMON PUDDING

Steps:

• Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
• Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.

RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)

Steps:

• Preheat oven to 350°F.
• Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
• Add egg whites and cinnamon; mix well.
• Gradually add milk, mixing until well blended.
• Place bread cubes in 8-inch square glass baking dish.
• Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
• Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.

EASY CHOCOLATE CINNAMON BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
• Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
• Bake in the preheated oven until set, 55 to 60 minutes.

CHOCOLATE-CINNAMON PUDDING

Steps:

• In a medium saucepan, whisk together cornstarch, sugar, cocoa, cinnamon, and salt. Combine 1 1/4 cups cream with milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat.
• Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add chocolate; cook, whisking, 1 minute more. Remove from heat, and whisk in butter until melted. Transfer to a bowl and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let stand until lukewarm, about 45 minutes.
• Whip the remaining cup of cream to soft peaks. Divide pudding among four bowls, and serve with whipped cream. Lightly sprinkle cinnamon on whipped cream, if desired.