Chocolate-Peppermint Pudding

Spring is springing and school is breaking here in the Deep South, so I'm going to be taking some time off from blogging for a few days. But I thought before I go I'd leave you with an old favorite recipe for easy, microwave chocolate pudding, all gussied up with soft peppermint sticks.



Chocolate-Peppermint Pudding

This a very forgiving recipe. You can see some of the options at the end, but the possibilities for flavoring are endless; just make sure you keep about the same liquid to starch ratio.

1 soft peppermint stick (or 1/8 teaspoon peppermint extract, added after cooking)
2 tablespoons cornstarch
4 tablespoons cocoa
1/4 cup sugar (or use half sugar and the sweetening equivalent of 2 tbsp. stevia or other sweetener)
1 1/2 cups fat-free soymilk or other non-dairy milk
soft peppermint sticks for garnish

Grind the peppermint sticks with a mortar and pestle. Put the peppermint powder into a 4-cup microwavable dish and add the cornstarch, cocoa, and sugar. Slowly add the milk, stirring well. (Some cocoa may not seem to blend in, but it will once you start cooking.)

Microwave on high power for 1 minute. Stir well. Return to the microwave for 30 seconds, stir, and repeat until mixture comes to a boil. Watch it carefully to make sure it does not boil over the sides. Once it reaches a boil, give it 30 more seconds, stopping microwave if it threatens to boil over. Stir well, and pour into 2 serving dishes. Garnish with peppermint sticks.

Other options:

• Cook this on the stovetop at medium-high heat, stirring constantly. Allow it to cook for a full minute after it reaches a boil.
• Make this into a delicious chocolate pudding by eliminating the peppermint sticks, adding a pinch of cinnamon with the dry ingredients, and adding 1/2 tsp. of vanilla after removing from microwave.
• Experiment with other flavors: peanut butter, orange extract or liqueur, almond extract or amaretto. Add extracts and liqueurs amicrowave.
• Double the recipe to serve 4 people.

Serves 2. Each serving, using fat-free soymilk, provides 242 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 52g Carbohydrate; 0mg Cholesterol; 67mg Sodium; 4g Fiber

Each serving using half sugar/half no-calorie sweetener provides 193 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 67mg Sodium; 4g Fiber

Tags: vegan recipes vegetarian cooking food fat-free