Wednesday, 5 September 2012
From the March 2011 issue of Runner’s World
Satisfy your sweet tooth with contributing chef Pam Anderson’s good-for-you chocolaty treat
Easy to make and tastier than store-bought, homemade pudding is a dessert you can feel good about. With fewer than 750 kilojoules, it provides protein, calcium and cinnamon antioxidants that protect against heart disease.
1/4 cup sugar
3 tablespoons cornstarch
2 teaspoons instant coffee mix or espresso powder
1/2 teaspoon ground cinnamon
2 cups low-fat chocolate milk
60 grams plain chocolate, grated
1 teaspoon vanilla extract
Whisk the sugar, cornstarch, coffee, cinnamon and salt in a large saucepan. Whisk in milk over medium heat, then cook for about five minutes, stirring occasionally at first, then frequently, and constantly at the end, until mixture thickens to pudding consistency. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface to keep a skin from forming. Refrigerate up to five days. Serves five.
KILOJOULES PER SERVING: 737
PAM ANDERSON loves marathons – she’s run nine – but she’s starting to understand the appeal of half-marathons. “When my schedule is crazy and it’s hard to fit in long runs, 21.1 kilometres can feel like enough of a challenge,” says Anderson, author of Perfect One-Dish Dinners. For more, see threemanycooks.com.
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