Departments: The Hungry Heart/Sweet Tooth
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org/recipes.
Serves 4; ½ cup pudding plus scant ¼ cup banana per serving
Dark cocoa powder intensifies the flavor of this chocolate pudding, which tops slices of fresh banana. Crunchy pecans provide a nice texture contrast to the creaminess of the homemade pudding.
2 cups fat-free milk
¼ cup egg substitute
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened dark cocoa powder
2 teaspoons vanilla extract
1 medium banana, sliced
2 tablespoons plus 2 teaspoons chopped pecans
In a heavy medium saucepan, whisk together the milk, egg substitute, sugar, cornstarch, and cocoa. Cook over medium-high heat for 8 to 10 minutes, or until the mixture comes to a full boil and begins to thicken, whisking constantly. Remove from the heat. Stir in the vanilla.
Put the banana in custard cups or parfait or wineglasses. Spoon the pudding over the banana slices. Refrigerate for 1 hour, or until chilled.
Sprinkle the chopped pecans over the pudding.
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 2 mg
Sodium 84 mg
Carbohydrates 29 g
Fiber 2 g
Sugars 20 g
Protein 7 g
½ fat-free milk
1 other carbohydrate
© 2011 American Heart Association, Inc.