Title: Steamed Chocolate Pudding
Categories: Dessert
Yield: 12 Servings

		Stephen Ceideburg
1/2	c	Unsweetened cocoa
1/4	c	Prune puree (see recipe)
1/2	c	Evaporated skim milk, divided
1/2	c	Granulated sugar
1/4	c	Egg substitute (I egg)
1/2	ts	Vanilla
1	c	All-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt
		Fruit compote or Spicy Apple Slices
		PRUNE PUREE:
2	c	Pitted prunes
4	ts	Vanilla
3/4	c	Water

Spray a 1-quart pudding mold with vegetable oil spray. Set aside. Set a rack in a tall Dutch oven or stock pot. Add water to about 3 inches. Cover and bring to a boil. Once the water comes to the boil, lower the heat but keep water at a low boil.

In a large bowl, combine cocoa, prune puree and 1/4 cup milk. Stir well. Add sugar and egg substitute. Stir in vanilla.

In a small bowl, combine the flour, baking powder and salt. Add to the cocoa mixture with the remaining evaporated milk. Stir well. Pour mixture into the prepared mold. Set on the rack inside the pot of boiling water. The water should come halfway up the side of the mold. Add more boiling water if necessary. Cover the pot and steam the pudding 45 minutes.

Serve hot or cold with fruit compote or Spicy Apple Slices.

Per serving: 101 calories (12 percent from protein, 80 percent from carbohydrate, 8 percent from fat), 3 grams protein, 20 grams carbohydrate, 1 gram fat, 0 cholesterol, 98 milligrams sodium. Exchanges: 1/2 bread.

Prune Puree: In the bowl of a food processor, combine prunes and vanilla. Begin processing, adding water through the feed tube. Continue processing until the mixture is smooth.

Per 1/2 cup serving: 165 calories (4 percent from protein, 94 percent from carbohydrate, 2 percent from fat), 2 grams pro- tein, 42 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 4 milligrams sodium. Exchanges: 2 1/2.

Makes 12 servings.

From the Oregonian's FOODday, 2/9/93.

Posted by Stephen Ceideburg

previous

next