Chocolatecustardlowpoints Recipes

EASY CHOCOLATE CUSTARD

Easy Chocolate Custard image

A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.

Provided by moe's cookin'

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 4h25m

Yield 4

Number Of Ingredients 8

Ingredients

2 large eggs
1 teaspoon vanilla extract
2 cups low-fat milk
¼ cup white sugar
¼ cup Dutch-process cocoa powder
2 tablespoons cornstarch
1 tablespoon brandy
⅛ teaspoon salt

Steps:

Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g

CHOCOLATE CUSTARD LOW POINTS

Chocolate Custard Low Points image

This recipe is from BHG Low Fat Food 1995. The whole recipe is 8 1/2 points, and serves 6 - that's 1 1/2 points per serve. Tastes as good as the WW Instant Chocolate Pudding sachet dessert. I have used Splenda instead of sugar to keep the points low. Whole recipe has 1 gm fat.

Provided by jackandfiona

Categories Dessert

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup Splenda sugar substitute
2 tablespoons unsweetened cocoa powder
1/3 cup cornflour (cornstarch)
1/8 teaspoon salt
600 ml skim milk
1 teaspoon vanilla essence

Steps:

Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.
Stir in the milk, beat together well.
Cook, stirring over medium heat until thickened and bubbly.
Continue to cook for 2 minutes, stirring continuously.
Remove from heat and stir in vanilla.
Pour into six dessert dishes and refrigerate.
Serve with fresh fruit.

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