Skip to main content

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.

Enjoy! 
xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/
Labels:

Comments

Post a Comment

Hey friends! We got a dot com! I have moved to goodiegoodieglutenfree (dot) com - Visit me there!

Popular posts from this blog

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification.  In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative.  After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative .   ALL LIQUI-GELS.  So stop these immediately if you are taking the Liqui-gels.  You maybe getting sick from a medication rather then a food and this is so important to recognize!  Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten .  There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps.  Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...
14 comments
Read more

Hot Chocolate Coffee

Sometimes I feel like there are days only chocolate would understand.  And following a strict Paleo diet does not allot for chocolate eating.  Especially chocolate with added dried cane sugar.  And especially in abundance.  Of course special occasions allot for this type of activity, but today is not that day. So how do you put a sock in your chocolate craving?  Well, simply remove your sock from your foot and put it in your chocolate.  I'm kidding!  Please use a clean sock! Kidding again!!… Often, chocolate cravings can get the best of us, so I created a delicious recipe to kick my craving and your craving.  It's delicious.  And it's perfect for the lover of coffee and chocolate.  Taking a sip of this sent signals of pure decadence to my brain. A lot of my readers often describe how tough it is to drink black coffee without sweetener, so this one is for you guys!!   This recipe is a total Brain Trick.  It tastes ...
1 comment
Read more

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  
Post a Comment
Read more