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Chocolate Banana Pudding|
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Bread pudding, a staple New Orleans dessert, will typically follow jambalaya. However, cooks who
like to avoid using the oven in the summer will prefer this creamy pudding. A few quick stirs in
the microwave will bring together a smooth, chocolatey topping for fresh bananas, a pairing made
in heaven if there ever was one. To avoid the formation of a skin, place plastic wrap directly on
the surface of the pudding before chilling.
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 3 tablespoons cornstarch
- Pinch salt
- 2 cups low-fat or skim milk
- 2 teaspoons vanilla
- 1 tablespoon Kahlua, optional
- 1 large banana, sliced
- In a four-cup mixing bowl or measuring cup, blend the cocoa powder, sugar, cornstarch, and
salt.
- Stir in the milk, vanilla, and Kahlua if you are using it. Blend thoroughly with a rubber
spatula.
- Cook uncovered on high for 2 minutes. Stir thoroughly. Continue cooking for 4–8 minutes,
stirring well after each minute until the pudding thickens and the foam on top has been absorbed.
Exact time will depend on your oven.
- While the pudding cooks, arrange the banana slices in the bottom of four ramekins or a large
serving dish. When the pudding is thick and smooth, pour over the bananas. Chill thoroughly before
serving.
(Serves 4)
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Healthy Pantry |
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Cocoa is a fat-conscious, chocolate lover’s dream come true. Made from the liquor of the
processed cocoa bean, it has some of the natural fat removed. Packaged before it is turned
into cooking or eating chocolate, cocoa contains no added sugar or milk fat or butter fat.
Those are the ingredients that make your favorite dessert so hard on your arteries and your
waistline. The fat that cocoa does contain is vegetable fat, not the saturated kind that
has been linked to so many diseases. Make sure you buy unsweetened cocoa, however, without
butterfat and sugar added. Use cocoa in combination with fat-free or low-fat milk and
other lean dairy products and you can have your chocolate cake or pudding and eat it
too. |
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