2 egg whites
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
2-1/4 cups skim milk, divided
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
.
In a small bowl, lightly beat egg whites and set aside. In a large bowl,
combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of the milk into
cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix
well. Bring to a boil over high heat, whisking constantly. Remove pan from
heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high
heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture
back into pan. Cook over medium-low heat for 2 minutes, whisking constantly.
Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room
temperature. Cover and chill for 1 hour.

Calories: 210, Carbohydrates: 43g, Protein: 9g, Sodium: 100mg, Fat: 3g,
Cholesterol: 3mg

Servings: 4
Home Cookin 4.8 Chapter: Desserts