CHOCOLATE PUDDING WITH CARB COUNTDOWN MILK
1/4 cup cocoa, sifted
1/8-1/4 teaspoon salt
1 1/2-2 teaspoon xanthan gum *
2 cups Hood Carb Countdown chocolate or white milk
1/2 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon vanilla
In an 8-cup glass measure or large microwaveable bowl, whisk together the cocoa, salt, xanthan gum and Splenda, if using granulated. Gradually mix about 1/2 the milk into the dry mixture, whisking until completely moistened. It will get very thick. Gradually whisk in the rest of the liquid and liquid Splenda, if using. Microwave on HIGH about 6 minutes, whisking briskly about every 30 seconds or so until thick and cocoa has dissolved. Watch closely so it doesn't boil over. Whisk in vanilla; pour into 4 small dessert dishes and chill well.
Makes four 1/2 cup servings
Do not freeze
* If you plan to eat this plain, 1 1/2 teaspoons xanthan gum is fine for a soft-set pudding, but it you want to use the pudding in a layered dessert, I suggest using a full 2 teaspoons. This is very good once it has chilled, but the consistency is slightly different than regular cooked pudding. The xanthan gum makes it a little bit "gluey", but it's not unpleasant. Also, the pudding doesn't get a skin on it like regular cornstarch pudding does.
Made with granular Splenda:
Per Serving: 74 Calories; 3g Fat; 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
Per batch: 295 Calories; 13g Fat; 20g Protein; 40g Carbohydrate; 14g Dietary Fiber; 26g Net Carbs
With liquid Splenda:
Per Serving: 62 Calories; 3g Fat; 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
Per batch: 247 Calories; 13g Fat; 20g Protein; 28g Carbohydrate; 14g Dietary Fiber; 14g Net Carbs
This is the same recipe as my Chocolate Pudding, but I doubled it to make 4 servings and used Hood Carb Countdown milk instead of the water and cream. There is a little bit of a carb savings over using cream.
NOTE: Carb Countdown milk is now called Calorie Countdown.