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Cooking Light's Mexican Chocolate Pudding

Mexican Chocolate Pudding Allison Fishman
Spicy Chocolate Pudding
skill level
Easy
time
1-30min
servings
1
cost
$
Contributed by :
This zippy homemade pudding gets a kick from the combination of cinnamon and cayenne pepper.
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ingredients
  • For the Homemade Pudding:
  • 1/2 cup Granulated Sugar
  • 3 tablespoons Cornstarch
  • 3 tablespoons Unsweetened Cocoa
  • 1/4 teaspoon Salt
  • 2 1/2 cups 1% Low-Fat Milk
  • 1/2 cup Evaporated Fat-Free Milk
  • 2 ounces Bittersweet Chocolate (finely chopped; about 1/4 cup)
  • fresh Mint sprigs (optional)
  • For the Mexican Chocolate Pudding:
  • 1/8 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • Cayenne Pepper
  • 1/2 cup Homemade Pudding
  • 1 tablespoon Frozen Fat-Free Whipped Topping (thawed)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Granulated Sugar
    3 tablespoons Cornstarch
    3 tablespoons Unsweetened Cocoa
    1/4 teaspoon Salt
    2 1/2 cups 1% Low-Fat Milk
    1/2 cup Evaporated Fat-Free Milk
    2 ounces Bittersweet Chocolate (finely chopped; about 1/4 cup)
    fresh Mint sprigs (optional)
    For the Homemade Pudding: Make the pudding mixture.
  • 2
    1/8 teaspoon Cinnamon
    1 teaspoon Vanilla Extract 
    Cayenne Pepper
    1/2 cup Homemade Pudding
    1 tablespoon Frozen Fat-Free Whipped Topping (thawed)
    For the Mexican Chocolate Pudding: Stir cinnamon, vanilla extract, and ground red pepper into pudding mixture, and top with whipped topping.
 
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