20 min | 6 servings | 164 cal

“Marvelous deep, chocolaty flavor, but low in fat and super quick to make.”

INGREDIENTS

1 large egg
2¼ cups nonfat or low-fat milk, divided
⅔ cup sugar, divided
⅛ tsp salt
⅔ cup unsweetened cocoa powder 
2 tbsp cornstarch
1 tsp vanilla extract 

DIRECTIONS

Prep: 15min | Cook: 5min | Ready in: 20min

Step 1

Lightly beat the egg with a fork in a medium bowl.

Step 2
Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

Step 3
Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a separate medium bowl. Whisk in the remaining ¾ cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan, and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Step 4
Whisk 1 cup of hot cocoa mixture into the bowl with the beaten egg. Return this egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
 

Make-Ahead Tip:
Pour the pudding into a bowl, and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.