Instant Chocolate Pudding Mix

Rather than paying a higher price to consume artificial flavor, disodium phosphate, tetrasodium pyrophosphate, mono and diglycerides, artificial color, yellow 5, yellow 6, bha (preservative)make your own mix! It only takes a minute.

Ingredients

For the dry ingredients – make in advance and store:

  • 1/2 cup granulated *sugar
  • 1/4 cup unsweetened *cocoa powder
  • 3 tablespoons corn starch
  • 1/8 teaspoon kosher salt

The wet ingredients when ready to make:

  • 3 cups of milk (I use 1%)
  • 1 teaspoon vanilla
  • 1 tablespoon butter (optional)
  1. Have a bowl and a sieve (if you have one) ready. The sieve is to ensure a completely creamy consistency, but is not necessary.
  2. In a cold saucepan, whisk together dry ingredients.
  3. Turn on the heat and slowly pour in the milk and whisk.
  4. Cook, stirring often. Once the mixture thickens, stir constantly until it starts to boil; then remove from heat and pour into the bowl.
  5. Stir in the vanilla and butter.
  6. Allow to cool, covered, to help prevent a skin from forming on top of the pudding. Stir occasionally as it cools. Refrigerate to cool completely.

*1/3 cup sugar with 3 tablespoons cocoa powder works well too.


Lebanese Orange Blossom Pudding (Mahalabia)

Delicious Lebanese Orange blossom pudding (Mahalabia) topped with simple syrup and ground pistachios. This is a popular Middle Eastern dessert. It’s low in fat and sugar (the way I make it) and totally addictive. 

Ingredients

  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 3.5 cups of milk (I use 1%) – use a little less milk if you like thick pudding.
  • 1 tablespoon orange blossom water (or to taste)
  • 1 teaspoon rose water 
  • Pinch of salt
  • ¼ cup crushed pistachios
  • Simple Syrup or Attar

Directions

  1. Whisk the cornstarch and sugar together in a cold pot.
  2. Add milk, orange blossom and rose water and turn on the heat
  3. Cook over medium heat until the mixture thickens.
  4. Pour into ramekins and refrigerate for at least 2 hours
  5. To serve, sprinkle with crushed, raw pistachios, a drizzle of simple syrup (or Attar) and a light sprinkling of sea salt.

Chocolate Pudding Cake (low-fat)

I love this recipe because it tastes decadent, but is inherently low in fat. It’s wonderful hot, served alongside ice cream or cold, served straight from the fridge.

Recipe from Dinner at the Zoo.

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar (I use 1/2 cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup plus 1/4 cup unsweetened cocoa powder (divided)
  • 1/2 cup milk (I use 1%)
  • 3 tablespoons unsalted butter melted (I use salted butter)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 3/4 cups boiling water

Directions

  1. Preheat oven to 350-F. Grease a 9-inch square baking dish or round souffle dish.
  2. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl.
  3. Add milk, butter and vanilla, stir until just blended.
  4. Spoon the batter into the prepared dish.
  5. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over the batter.
  6. Pour boiling water over entire mixture; do not stir.
  7. Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes.