Chocolate Silk Pudding
This recipe makes what is undoubtedly the richest pudding I have ever tasted. It is hard to believe that it is virtually fat-free. I grew up on homemade puddings and missed them dearly when IBS made it impossible for me to keep eating them. Fortunately, when I discovered soy milk, I could once again eat pudding to my heart's content. So I do!
When frozen as ice cream this pudding is almost too rich - so dense, fudgy, and creamy it will put even a die-hard chocoholic into a euphoric haze.
Makes 6 Servings
3 level tablespoons Acacia Tummy Fiber
6 tablespoons granulated sugar
1/2 cup unsweetened cocoa powder
6 tablespoons cornstarch
3 organic egg whites
3 cups vanilla soy/rice milk
6 tablespoons dark corn syrup
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
In a heavy, large double boiler whisk together all ingredients to salt. In a small bowl beat the egg whites until lightly frothy. Set eggs aside.
Gradually whisk into the double boiler the milk and corn syrup, and scrape around the bottom and edges of the pan with a rubber spatula until thoroughly blended. Set pan over boiling water and cook, whisking constantly until the mixture reaches a full boil. Continue whisking for one more minute, and remove from heat.
Carefully whisk several large spoonfuls of hot pudding into the egg whites to temper them. Add the egg mixture back to the pan of pudding and whisk well to thoroughly blend.
Return the pan to the heat and whisk constantly for one minute until mixture thickens. Remove from heat and whisk in vanilla (and almond) extract. Pour into six serving glasses and chill until cold.
Variations: Pudding may also be used as pie filling with a graham cracker crust, or frozen in an ice cream maker according to manufacturer's directions.
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All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.