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Sunday, March 11, 2007

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

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

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17 Comments:

Blogger bazu said...

Have a great spring break! I love chocolate/mint and I love pudding, so this recipe is right up my alley.

Oh, by the way, thank you for your comment on my blog! I don't have a Trader Joe's anywhere near me, but I stock up when I travel somewhere that does- it's quite an embarrasing habit, actually-I'm addicted!

9:39 AM, March 11, 2007  
Blogger Brooke said...

Awwww, I feel Christmasey all over again looking at that awesome pudding!

4:02 PM, March 11, 2007  
Anonymous kathyF said...

This is sort of off-topic, but you said "school is breaking". Is that a common expression where you are? Here they say "school is breaking up" to mean there's a break, which I find amusing.

The pudding looks delish. I need to send my non-veg readers over here again!

1:43 AM, March 12, 2007  
Blogger Mikaela said...

Enjoy the family time! :)

9:15 AM, March 12, 2007  
Blogger Candi said...

Hi Susan! I hope you enjoy your days off! :)

I love the pudding photo. It's so pretty with that peppermint stick! I want to try the cinnamon version! :P

8:10 PM, March 12, 2007  
Blogger scottishvegan said...

Mmm… That looks delish! I think I will have to give the cinnamon version a go!!

6:18 PM, March 13, 2007  
Anonymous Anonymous said...

What's a soft peppermint stick?

7:35 PM, March 13, 2007  
Blogger Melody said...

I just wanted to let you know that I made a dish inspired by your eggplant paremesan recipe.. I followed it pretty close, but made some changes due to what I had on hand.. and my own personal style.. and we LOVED it! I will definitely make it again.. Thanks!

7:11 PM, March 14, 2007  
Blogger SusanV said...

KathyF--"School is breaking" is just my phrasing, as far as I know. "School is breaking up" would definitely crack me up!

Anonymous, soft peppermint sticks are very porous and, well, soft. They're not like the hard candy that regular peppermint sticks are made of. If you do a google search, you'll see lots of brands of them available. I just bought a bag of them in a grocery store in the middle of Nowhere, Louisiana, so they're not that difficult to find.

Melody, thanks for the feedback! I'm so happy to hear you liked it and would love to know your variations.

9:25 AM, March 15, 2007  
Blogger maybepigscanfly said...

enjoy your break!

6:50 PM, March 15, 2007  
Anonymous Anonymous said...

Made this last night - although I made it on the stove, and sans the peppermint. Alas it was not fat free either - I made it with 1 c. Silk Creamer and 1/2 c. water (to try to reduce the fat a bit). Since I was using vanilla Silk Creamer I didn't add any vanilla, although I did add a dash of cinnamon as suggested. It turned out really well. I am thinking that this would be an excellent recipe for chocolate pie. Mmmm...

8:31 PM, March 16, 2007  
Blogger The Vegan Chick said...

Wow, that looks so yummy, I think I'm going to make it right now!

7:59 PM, March 17, 2007  
Blogger Areille said...

yum yum! I added a few walnuts to this and skipped the peppermint! It was decadent.

9:25 AM, January 04, 2008  
Blogger Areille said...

I skipped the peppermint and added walnuts. It was decadent and the quickest choc. fix ever! :D

9:26 AM, January 04, 2008  
Anonymous moonwatcher said...

I just made this on the stove top with organic vanilla rice milk and a little mint extract added at the end. It came out smooth and velvety--ambrosial. Thanks, Susan!

9:12 PM, February 26, 2008  
Blogger Romina said...

I just made this pudding for myself and my mother, and it's delicious! I can't believe how easy it is, and fast. A definite quick fix for a chocolate craving.

11:18 PM, March 04, 2008  
Anonymous Phoenix said...

Thanks to the liquid to starch ratio you posted, I just created my new favourite pudding: low-fat soy milk and one tablespoon rosehip jam per serving, no additional sweetener required. Turns out a freakish shade of pink, but I looove it! :D

9:26 AM, February 21, 2009  

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