Title: Milk-Chocolate Pudding
Categories: Cooking lig, Desserts
Yield: 4 Servings

1/2 c Sugar
2 tb Cornstarch
2 c 1% Low-Fat Milk
1 1/2 oz Semisweet Chocolate; Chopped
1 lg Egg; Lightly Beaten
1 ts Vanilla Extract

1. Combine the sugar and cornstarch in a saucepan; gradually add milk,
stirring with a whisk until well-blended. Stir in chocolate. Bring to a
boil over medium-heat; cook 7 minutes, stirring constantly. Gradually add

hot milk mixture to egg, stirring constantly with a whisk. Return the milk
mixture to the pan, and cook until thick and bubbly (about 30 seconds),
stirring constantly. Remove from heat, and stir in the vanilla.

Spoon the mixture into a bowl; place plastic wrap over the surface, and
cool to room temperature.

Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO -
jpxtwo@swbell.net

NOTES : Many feel that chocolate is the ultimate "feel good" food when
you're down. Speculation is that it either contains mood-elevating
substances or that it stimulates their production.
Recipe by: Cooking Light, March 1998, pg. 96

Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr
29, 1998