Chocolate Pudding with Vanilla Sauce

Ingredients

Serves 4

Pudding:
30 g cornstarch
400 ml (4 dl) low-fat milk
5 Tbs Hermesetas Granulated Sweetener or
1½ Tsp liquid Hermesetas
3 Tbs cocoa
½ vanilla bean, seeds

Vanillasauce:
200 ml (2 dl) low-fat milk
1 Tsp cornstarch
1 egg yolk
½ vanilla bean, seeds
2 Tbs Hermesetas Granulated Sweetener

Preparation

Dissolve the cornstarch in 150 ml (1.5 dl) milk. Add the remaining milk, Hermesetas, the cocoa and the vanilla seeds. Blend well. Bring to a boil and keep stirring and cook for 1 minute.

Rince a pudding mold with cold water and fill with the hot cream. Let cool and then place in the refrigerator for a few hours.

For the vanilla sauce combine all the ingredients in a pan. Over moderate heat and while stirring continuously bring mixture to a boil. Remove pan from heat source and continue to stir for a minute or two. Let the sauce cool.

Unmold the pudding and serve with the sauce.

	kJ	kcal	Carbohyd.g	Fat
Recipe	2'825	680	74.0	30.0
Portion	706	170	17.5	7.5