Chocolate Spice Pudding (Diabetic Or Not)



"Creamy chocolate pudding with ginger, allspice and cinnamon. Made with Splenda, this is diabetic friendly, but works with regular sugar also. I have changed some measurements after reading reviews."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (102.3 g)
  • Calories 109.7
  • Total Fat - 6.6 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 41 mg
  • Sodium - 79 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.4 g
  • Protein - 3.9 g
  • Calcium - 113.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

In a saucepan, mix together the cocoa powder, Splenda (or sugar) cornstarch, ginger, allspice, and cinnamon.

Step 2

Slowly stir in the evaporated milk, half and half, and egg yolk.

Step 3

Cook the mixture over medium-high, stirring constantly until it thickens.

Step 4

Remove the saucepan from the heat and stir in vanilla.

Step 5

Pour the mixture into 8 custard dishes and refrigerate until chilled.

Tips & Variations


No special items needed.

Engrossed

YUM! This tastes like spiced hot chocolate in pudding form! Very nice topped with whipped cream. I made this recipe as directed, with 1/4 cup Splenda plus 2tbsp sugar. I also used 2%milk in place of the fat-free half and half. The way this recipe is made is similar to my Blancmange, so I knew to keep whisking it until it finally thickened after about 15 minutes. I think it could be improved with a little more cornstarch and sweetener. Mine did firm up more in the refrigerator but not quite enough. I put some in one ramekin for photos, and the rest in a tupperware for ease. Freddy Cat says thanks for the pudding! Made for the Recipebook tag game.

review by:
(29 Feb 2012)

LindasBusyKitchen

I had to add more cornstarch to thicken the pudding. Even after it started to boil it was not ready to take off the stove, which resulted in the pudding getting lumpy using the medium high setting. I would suggest you use a lower setting on the stove when preparing this. Also I used Splenda and it was not sweet at all even with Cool Whip on top, and rather bitter. I would suggest using more, or using sugar. Maybe others will have more luck than I did making this, but I want to thank you for posting the recipe for me to try Mikey... Linda

(8 Dec 2011)