Dark Chocolate Pudding

Dig into our creamiest-ever chocolate pudding, made superbly smooth with heart-healthy soy milk, dark chocolate chips and a dash of sweet vanilla.

Photo: Edward Pond

By Marianne Wren

Serves: 4
Hands-on time: 15 minutes
Total time: 1 hour, 15 minutes (includes chilling time)

INGREDIENTS:

• 2 tbsp arrowroot powder
• 2 cups low-fat plain unsweetened soy milk, divided
• 1/4 cup organic evaporated cane juice
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp pure vanilla extract
• 1/4 cup dark chocolate chips (70% cocoa or greater)
• 2 tbsp dark chocolate curls or shavings for garnish (70% cocoa or greater), optional

INSTRUCTIONS:

1. In a small bowl, stir together arrowroot and 2 tbsp soy milk until no lumps remain. Set aside.
2. In a medium saucepan, whisk remaining soy milk, cane juice, cocoa and vanilla until combined. Bring to a simmer on medium heat. Add chocolate chips and stir until completely melted, 2 to 4 minutes. Add arrowroot mixture, whisking constantly until thickened, 45 seconds to 1 minute. Divide among serving dishes and refrigerate until set, about 1 hour. If desired, garnish each with chocolate curls, dividing evenly.

Nutrients per 1/2-cup serving: Calories: 171, Total Fat: 5 g, Sat. Fat: 3 g, Carbs: 32 g, Fiber: 4 g, Sugars: 17 g, Protein: 5 g, Sodium: 79 mg, Cholesterol: 0 m
g