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Chocolate-Cinnamon Pudding With Raspberries

Chocolate-Cinnamon Pudding With Raspberries
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  3. 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.
By April, 2001

Nutritional Information

  • 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 .

Quick Tip

Organic food label
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.

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