New This Month

Lighter Chocolate Cinnamon Pudding

9

Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient: chocolate.

  • Servings: 6

Source: Martha Stewart Living, January 2006

Ingredients

  • 3 tablespoons cornstarch
  • 6 tablespoons light-brown sugar
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 1/2 cups skim milk
  • 1/2 cup evaporated skim milk
  • 4 ounces bittersweet chocolate
  • White- and milk-chocolate shavings, for garnish
  • Cinnamon sticks, for garnish

Directions

  1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.

  2. Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.

Cook's Notes

For a Mexican-style twist, we spiced the pudding with ground cinnamon and garnished it with whole sticks.

Reviews Add a comment

  • Tryingsomethingnew
    24 MAR, 2009
    This was an interesting mix. No using eggs was a twist. The end result was so-so. The cinnamon gave it quite the Christmasy touch. I'll probably make this recipe again in December.
    Reply
  • Tryingsomethingnew
    24 MAR, 2009
    This was an interesting mix. No using eggs was a twist. The end result was so-so. The cinnamon gave it quite the Christmasy touch. I'll probably make this recipe again in December.
    Reply
  • Uvita
    26 FEB, 2008
    I agree with Anahata. We are talking about Chocalate pudding ladies, not tofu for the love of God!! If you are so particular about dieting and nutritional info, then you should not be clicking on this recipe from the beggining.
    Reply
  • Princess2
    23 FEB, 2008
    To be honest I went looking for nutrion guide, also but only because I am conditioned to. the fact it's skim milk, (reduced fat) and cinnamon- good for those with diabetic issues, is nutritionally speaking enough consideration for me. It's a snack, not a meal. good enough
    Reply
  • Princess2
    23 FEB, 2008
    To be honest I went looking for nutrion guide, also but only because I am conditioned to. the fact it's skim milk, (reduced fat) and cinnamon- good for those with diabetic issues, is nutritionally speaking enough consideration for me. It's a snack, not a meal. good enough
    Reply
  • rgw
    22 FEB, 2008
    i checked out this recipe because i combined chocolate and cinnamon...yum! i read on because people are arguing in the comment section. it's chocolate pudding...supposed to be humbling!
    Reply
  • foodiebing
    22 FEB, 2008
    I've had a recipe for chocolate mousse that's phenomenal using skim milk as well. Don't knock it until you try it. Why don't you cook it (follow the directions in detail and) then eat it. See if you'll like it! Not anything fatty is delicious. You'll be surprised!
    Reply
  • Dulcist
    22 FEB, 2008
    You're rude. Get over yourself!
    Reply
  • Anahata56
    22 FEB, 2008
    Anyone who would make chocolate pudding and not consider that it was NOT going to be health food is a little dense. I for one do not expect chocolate pudding to contain tofu, carob, or any other equally repulsive and "good for you" ingredient to be included. Nor do I care about the nutritional information because, hey--it's PUDDING! I appreciate the fact that the formula calls for skim milks, which DOES make it "lighter", but in the end, it's dessert. Get over yourselves.
    Reply
  • kmallaber
    22 FEB, 2008
    I have added chocolate pudding but I will not keep any recipe that does not have nutritional value. It is the most important item in a light recipe.
    Reply