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Black and White Puddings

 

32

Yield

4

servings

Prep

20

min

Cook

?

Ready

20

min

Trans-fat Free
 

Ingredients

Vanilla pudding
3 tablespoons sugar
2 tablespoons cornstarch
1 cup buttermilk
1 small eggs
lightly beaten
1 teaspoon vanilla extract
Chocolate pudding
3 tablespoons sugar
2 tablespoons cornstarch
1 cup buttermilk
1 small eggs
lightly beaten
1 ounce semi-sweet chocolate
semi-sweet, null, null
½ cup strawberries
or, raspberries, fresh, optional
*

Directions

  1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine sugar and cornstarch.

Stir in milk until well blended and cornstarch is dissolved.

Microwave, uncovered, on high (100 percent) 2½ to 3 minutes, or until mixture boils and thickens, whisking after every minute.

Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside.

  1. Prepare Chocolate Pudding as in step 1, substituting the chocolate for vanilla.

Stir chocolate into pudding mixture until completely melted and blended.

  1. Set aside Vanilla and Chocolate Puddings until barely warm.

Pour one quarter of each pudding simultaneously into each of 4 small dessert bowls.

With fork, swirl each pudding mixture to marbleize.

Refrigerate Black and White Puddings at least 40 minutes.

Garnish with berries, if desired, and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 20620% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 157mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 2%
Calcium 15% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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