Spicy Chocolate Pudding

Cooking Light's Mexican Chocolate Pudding

  • 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)
step-by-step directions
step-by-step directions
  • For the Homemade Pudding: Make the pudding mixture.
  • For the Mexican Chocolate Pudding: Stir cinnamon, vanilla extract, and ground red pepper into pudding mixture, and top with whipped topping.
Similar categories: Desserts Courses & Meals Mexican Cuisine

Watch how its made

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Cooking Light's Mexican Chocolate Pudding

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