- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 2 tablespoons Equal Exchange Organic Baking Cocoa
- 2 cups skim milk
- 1 teaspoon pure vanilla extract
In a saucepan, thoroughly combine the cornstarch, sugar and cocoa. Add the mild and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups and serve warm or chill for about 2 hours, until cold and set. (Serves 4)
From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996.