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Ideal® Chocolate Pudding

Servings: 8

1/4 c cornstarch
1/2 c Ideal® No Calorie Sweetener
1/8 tsp salt
3 c 2% milk
6 ounces (3/4 c) sugar-free chocolate chips
1 tsp pure vanilla extract


  1. Combine the cornstarch, Ideal® and salt in the top of a double boiler.
  2. Slowly whisk in milk, scraping the bottom and sides to incorporate all ingredients thoroughly. Stir constantly until mixture becomes thick enough to evenly coat a spoon (about 20 minutes).
  3.  When thickened, add chocolate and continue stirring 2-4 more minutes (until pudding is smooth).
  4.  Remove from heat and stir in vanilla.
  5. Strain through a fine mesh strainer into a serving bowl or individual serving dishes.
  6. Refrigerate at least 30 minutes (up to 3 days).
baking tip

Stale bread works best in bread puddings.  Simply unwrap and leave out 6-8 hours or overnight.

Per Serving: 170 Calories, 3g Protein, 8g Total Fat, 24g Carbohydrates, 1g Fiber, 4g Sugar, 75mg Sodium, 5mg Cholesterol