Diabetic Recipe of the Week: Espresso Chocolate Pudding

Makes: 6 servings
Serving Size: 1/3 cup
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
2 cups 1% milk, divided
1 1/2 tsp. instant espresso powder
1/2 cup sugar-stevia blend
1 1/2 oz. semisweet chocolate, finely chopped, or chocolate chips
3 1/2 Tbsp. cornstarch
Fat-free whipped topping
Fresh raspberries
Preparation
1. Add 1 3/4 cups of the milk to a 2-quart saucepan and heat over medium heat. Stir continuously until bubbles form around the edges of the pan.
2. Remove the milk from the heat just before the milk begins to boil. Stir in the espresso powder, sugar-stevia blend, and chocolate. Let the mixture sit for 1 minute. Stir the mixture until the chocolate melts.
3. In a small bowl, whisk together the remaining milk and cornstarch, stirring until smooth. Return the chocolate mixture in the saucepan to medium heat. Gradually whisk the cornstarch into the chocolate mixture. Continue to whisk over the heat until the pudding thickened, about 5 minutes.
4. Transfer the pudding to a serving bowl or individual bowls. Cover with plastic wrap and refrigerate for 1 hour before serving. Top with whipped topping and raspberries, if desired.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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