Black & White Puddings
Yield
4 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vanilla pudding | |||
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
buttermilk
|
|
| 1 | small |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| Chocolate pudding | |||
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
buttermilk
|
|
| 1 | small |
eggs
lightly beaten |
|
| 28.9 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 118 | ml |
strawberries
or, raspberries, fresh, optional |
*
|
Directions
- 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.
- Prepare Chocolate Pudding as in step 1, substituting the chocolate for vanilla.
Stir chocolate into pudding mixture until completely melted and blended.
- 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.
