Chocolate-Cinnamon Pudding With Raspberries
Serves 6| Hands-On Time: | Total Time:
- In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
- Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.
- Per Serving
- Calories 391
- Calcium 189mg
- Carbohydrate 45g
- Cholesterol 78mg
- Fat 23g
- Fiber 5g
- Iron 2mg
- Protein 6mg
- Sat Fat 14g
- Sodium 72mg
What does this mean? See Nutrition 101 .