Home-Alone
Chocolate Pudding  

1 serving

If you're not alone, don't worry --- just double this quick microwave recipe.

• 6 packets of Truvia OR
     3 Tablespoons sugar
• 2 Tablespoons Dutch process cocoa
     (see Note below)
• 1 Tablespoon cornstarch
• 3/4 cup skim milk (or 1% or 2% Milk)
• 1/4 teaspoon vanilla extract
•    Cool-Whip frozen light topping (optional)
•    walnut pieces (optional)

Combine Truvia (or sugar), cocoa, and cornstarch in a 1-quart glass measure, and whisk well. Gradually add milk, stirring with a wire whisk.

Microwave milk mixture at HIGH for 75 seconds in a 1100 Watt oven (90 in a 800 Watt oven), and whisk well. Microwave again at MEDIUM-HIGH (70%) for 75 seconds in a 1100 Watt oven (90 in a 800 Watt oven), or until mixture is thickened.

Add the vanilla extract, and whisk well with a wire whisk. AND I DO MEAN WHISK WELL CAUSE THIS PUDDING HAS A TENDENCY TO GET LUMPY. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired.

Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and try this recipe with the Dutch process.

Bon appetit!