Sunday, August 1, 2010

Double Chocolate Pudding

**found in Cooking Light

Custard Layer:
1/4 cup sugar
1/4 cup egg substitute
1 cup plus 2 tablespoons evaporated fat-free milk
1 1/2 ounces semisweet baking chocolate (gf) such as Dagoba or Hershey's chopped
cooking spray

Cake Layer:
3 ounces dark chocolate candy bar, chopped
1/3 cup sugar
1/3 cup egg substitute
1/4 cup apple sauce
6 tablespoons frozen fat-free whipped topping (gf)

1.  Preheat oven to 325 degrees

2. To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk.  Cook the milk in a small, heavy saucepan over medium-high heat to 180 degrees or until tiny bubbles form around edge (do NOT boil).  Remove from heat; add semisweet chocolate, stirring until chocolate melts.  Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

3. Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with gf Pam cooking spray (not baking spray, Pam baking spray has gluten).  Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch.  Bake at 325 degrees for 30 minutes or until almost set.  Remove from oven; cool in pan 30 minutes.  Remove ramekins from pan; drain water.

4.  To prepare cake layer, place dark chocolate in a small glass bowl.  Microwave at hight 2 minutes or until almost melted; stir after 1 minute.  Set aside.  Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes).  Add dark chocolate and applesauce; beat until well blended.  Pour evenly over the custard layer.  Place ramekins in baking pan; add hot water to pan to a depth of 1 inch.  Bake at 325 degrees for 20 minutes.  Remove ramekins from pan.  Top each serving with 1 tablespoon whipped topping.

Yields: 6 servings.

xoxo Julie

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