To get a truly luxurious low-fat chocolate pudding, the secret is to use cocoa powder and a bit of serious chocolate, rich in cocoa butter. The bonus is that chocolate may actually be good for you.
Both cocoa and pure chocolate may contain antioxidants similar to those in red wine; studies have also shown that, although cocoa butter is relatively high in saturated fat, it does not raise blood cholesterol.
For the best taste–and the health benefits–be sure to choose the real thing. Many imitation products contain palm-kernel oil, a highly saturated fat that does raise blood cholesterol.
We replaced 3 ounces semisweet chocolate with 1/4 cup unsweetened cocoa powder and 1 ounce chocolate and added non-fat sweetened condensed milk to sweeten and enrich the pudding. One-percent milk replaced whole milk and half-and-half, and 1 whole egg replaced 3 egg yolks. Original version: 375 calories, 20 grams fat. Our version: 205 calories, 6 grams fat.
Then, to revise an indulgent version of chocolate bread pudding, we trimmed richness but left the lovely combination of chocolate decadence and homey comfort.
We eliminated 5 egg yolks; replaced 2 cups whole milk and 2 cups light cream with 4 cups 1 percent milk; replaced 6 ounces semisweet chocolate with 1/3 cup unsweetened cocoa powder and 2 ounces chocolate; replaced granulated sugar with brown sugar for deeper flavor; replaced 1/3 cup melted butter with 1 tablespoon canola oil and 2 teaspoons melted butter and boosted flavor in sauce by steeping orange zest in milk. Original version: 575 calories, 34 grams fat. Our version: 315 calories, 9 grams fat.
OLD-FASHIONED CHOCOLATE PUDDING
Preparation time: 10 minutes
Cooking time: 7 minutes
Yield: 4 servings
1 large egg
1/3 cup non-fat sweetened condensed milk
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 1 percent milk
1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped
2 teaspoons vanilla extract
1. Whisk egg, condensed milk, cocoa, cornstarch and salt in heavy saucepan until smooth. Gradually whisk in milk. Heat to boil over medium-low heat, whisking constantly, until thickened, 7 to 9 minutes.
2. Remove from heat. Add chocolate and vanilla; whisk until chocolate melts. Transfer to small bowl; place plastic wrap directly on surface of pudding. Refrigerate until ready to serve. Serve warm or chilled.
Nutrition information per serving:
Calories ……… 205 Fat ……….. 6 g Sat. fat ….. 1.2 g
% cal. from fat … 26 Chol. ……. 60 mg Sodium …… 170 mg
Carb. ……….. 29 g Protein ……. 9 g Fiber ………. 0 g
CHOCOLATE BREAD PUDDING WITH CUSTARD SAUCE
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Yield: 8 servings
Pudding:
1 tablespoon vegetable oil
2 teaspoons butter
8 slices firm white bread, 1-inch thick, crusts removed, cut diagonally in half
1/3 cup unsweetened cocoa powder (not Dutch-process)
1/8 teaspoon salt
2 1/2 cups 1 percent milk
2 ounces bittersweet or semisweet (not unsweetened) chocolate, chopped
2 large eggs
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
Custard sauce:
1 strip (2-by-1-inch) orange zest
1 1/2 cups 1 percent milk
1 large egg
1/4 cup sugar
2 teaspoons flour
1 tablespoon plus
1 1/2 teaspoons Grand Marnier or other orange liqueur
1. Heat oven to 400 degrees. For pudding, heat oil and butter in small saucepan over low heat just until butter melts. Brush both sides of bread slices with butter mixture; place on baking sheet. Bake until golden brown, turning to brown both sides, about 5 minutes per side. Overlap toasted bread slices in ungreased 9-inch-square baking pan. Reduce oven to 325 degrees.
2. Whisk together cocoa and salt in medium saucepan; gradually whisk in milk. Heat to just below simmer over low heat. Remove from heat; whisk in chocolate until melted.
3. Whisk together eggs, brown sugar and vanilla in medium bowl until blended. Gradually whisk hot chocolate mixture into egg mixture. Pour custard over bread in baking dish; let stand 15 minutes.
4. Set baking dish in roasting pan; place in oven. Add boiling water to roasting pan to reach halfway up sides of baking pan. Bake pudding until just set, 20-25 minutes. (It should still jiggle slightly in center.) Remove baking dish from roasting pan and cool on wire rack about 20 minutes.
5. For sauce, combine orange zest and milk in small heavy saucepan. Heat to just below simmer over low heat. Remove pan from heat, cover and let stand 30 minutes.
6. Whisk egg, sugar and flour in medium bowl until smooth. Re-warm milk over low heat until steaming. Gradually add milk to egg mixture, whisking constantly. Return mixture to saucepan.
7. Cook sauce over low heat, stirring constantly, until thick enough to coat back of spoon, 7 to 8 minutes. (Do not allow sauce to come to a simmer.) Remove from heat.
8. Pour sauce through fine-mesh sieve into bowl. Discard orange zest; stir in Grand Marnier. Place plastic wrap directly on surface of sauce and refrigerate until cold, about 2 hours. (The sauce will keep, covered, in refrigerator up to 2 days.)
Nutrition information per serving (with sauce):
Calories ………… 315 Fat ………… 9 g Saturated fat .. 3.8 g
% calories from fat .. 26 Cholesterol .. 90 mg Sodium …….. 285 mg
Carb. ………….. 50 g Protein ……. 10 g Fiber ………… 2 g
