5 Heavenly & Delightful Homemade Pudding Recipes

5 Heavenly & Delightful Homemade Pudding Recipes

Who doesn’t love homemade puddings especially those chocolate ones? And better still if the puddings have low fat content, wouldn’t that be just great? Here are 5 low fat chocolatey pudding recipes sure to tickle and delight your taste buds and you won’t even feel guilty at all.

FAT-FREE CHOCOLATEY PUDDING

1/2 powdered cocoa
1/2 c sugar
3 Tbsps cornstarch
1 Tbsp vanilla extract
2 c milk (skim)
2 oz or 1/4 c choco chips

Mix first three ingredients together. Slowly add milk. Cook 5-10 minutes-Bring to a boil all the while stirring often. Turn down and simmer 5 minutes until thickened. Add choco chips then stir just until everything is blended. If you don’t stir this constantly – it will really stick! Pour into individual servings or one big bowl. We like to refrigerate this but you might like it warm!

CHOCOLATE COCONUT PUDDING

2 c skim milk
1/4 tsp salt
2 tbsps pure cocoa powder
1/2 c unsweetened shredded coconut
3 tbsps Splenda
2.5 tbsps cornstarch
2 tbsps pure vanilla extract

Scald 1.5 c of milk inside a medium-sized saucepan. Next, combine Splenda, cocoa & cornstarch into a small bowl. Blend the remaining 1/2 c skim milk into this mixture and whisk until it’s well mixed. Stir into scalded milk. Cook on very low heat then stir constantly just until your mixture gets thick. Add vanilla and coconut. Spoon into 4 individual serving dishes. Refrigerate three to four hours.

Servings: 4

WARM CHOCOLATEY PUDDING CAKES

1 cup(s) all-purpose flour
1/3 cup(s) sugar
1.5 tsp baking soda
5 Tbsps cocoa (unsweetened)
2/3 cup(s) fat-free vanilla yogurt
2 Tbsps fat-free skim milk
1/4 cup(s) sugar (dark brown)
2 Tbsps reduced-calorie margarine, melted
1/4 cup(s) fat-free fudge topping
6 Tbsps water, boiling

Preheat your oven up to 350°F.

Whisk together flour, 1/3 c of sugar, baking soda and 3 tbsps of cocoa powder. In another bowl, stir together yogurt, milk & margarine. Combine wet and dry ingredients doing a few quick strokes; divide among six 8-ounce custard cups.

Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls into center of each cup; top each with 1 tbsp boiling water. Bake until firm, about 12 to 15 minutes. Serve when they’re warm in custard cups.

Serves: 6

CHOCOLATEY & FAT-FREE PUDDING SANDWICHES

1.5 c cold fat-free milk
8 oz frozen reduced fat whipped topping, thawed
1 pkg sugar free instant chocolate pudding
1 c miniature marshmallows
2 pkgs of sugar-free chocolate wafers (round shape)

Inside a bowl, whisk milk & pudding mix until slightly thickened, about 2 mins. Mix your whipped topping and marshmallows. For each sandwich, spread about 2 tbsp. pudding mixture on a each chocolate wafer round; top then with another wafer.

Stack sandwiches in an airtight container. Freeze until firm, about 3 hours. Take out from the freezer 5 minutes prior to serving. Makes 43 sandwiches

FRUIT AND NUT CHOCOLATE FAT-FREE PUDDING

1 pkg sugar free fat-free instant chocolate pudding
2 c cold milk (fat-free; skim)
1/2 c fat-free whipped topping
2 Tbsps flax meal

Whisk all the above together in med. bowl. I will divide the above for two. In serving bowls, divide one sliced banana, add a 1/4 c cran-raisins in each bowl.

Pour pudding mixture to each bowl equally, top it with 2 Tbsp. slivered almonds, a spoonful of fat-free whipped topping and sprinkle a good amount of wheat germ on top! May put a cran-raisin on each dollop if you have enough!