Best Low Calorie Creamy Chocolate Pudding Recipes

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

CHOCOLATE PUDDING, LOW FAT

Steps:

• In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
• Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.

HEALTHY CHOCOLATE PUDDING

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

LIGHT & CREAMY CHOCOLATE PUDDING

Steps:

• In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

LOW-FAT CHOCOLATE PUDDING

Steps:

• Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
• Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
• Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

LOW-FAT CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

LOW CALORIE CREAMY CHOCOLATE PUDDING

Steps:

• Mix first 4 ingredients together in a medium saucepan.
• Add 1 cup milk and whisk until well blended.
• Turn on stove to medium high and add 1 cup milk.
• Keep stirring until it comes to a boil.
• Boil 1 minute until thickened, turn off heat and add vanilla.
• Divide into 4 or 5 portions and cool.