Double Chocolate Pudding

One of the most important things of any diet is not to deprive yourself. At least that's what I believe. So, when I came across this lighter version of pudding in Rachael's new magazine (yes, we are on a first name basis now), I made it immediately. Seriously, I finished the magazine and went straight to the kitchen. The ingredients are so simple, every baker should have them. And, it took like 5 minutes to make. Sweet!



Recipe courtesy of Rachel Ray
Serves 6

1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1 pinch salt
3 cups 2 percent milk (I used 1%)
2 ounces semisweet chocolate, (about 1/4 cup)
2 tsp. pure vanilla extract

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Whisk in the milk and bring to a boil, stirring, over medium-high heat. Lower heat to medium and cook, stirring, until thickened, about 5 min.

2. Remove the pot from the heat and stir in the chocolate and vanilla until smooth. Serve warm or chilled.