Chocolate Raspberry Pudding
This recipe makes a delicious batch of Frightening Chocolate Raspberry Pudding with sweet raspberries. Fresh raspberries are placed on top to look like - you guessed it, blood clots.
2 cups low-fat chocolate milk, divided
1 cup frozen raspberries
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 egg yolk
Fresh raspberries, optional
Place 1-1/2 cups chocolate milk and raspberries in a blender and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil. Whisk together the cornstarch, cocoa powder, sugar, and salt in a large bowl until well combined. Whisk together the remaining 1/2 cup chocolate milk and the egg yolk and add to the cornstarch mixture, stirring well.
Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk. Return the milk mixture to the pan and bring back to a boil. Reduce the heat and simmer, stirring constantly, for 1 minute or until thick. Spoon the pudding into 6 small bowls, cover surface with plastic wrap and chill in the refrigerator. Serve Chocolate Milk Raspberry Pudding with fresh raspberries on top as desired.
Calories: 146; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 132mg; Sodium: 157mg; Carbohydrates: 22g; Fiber: 2g; Sugars: 14g; Protein: 5g
The ancient Celts thought that spirits and ghosts wondered the streets on all Hallows Eve so they began wearing masks and costumes in order to not be recognized as human.