Sugar-Free Chocolate Pudding

By reducing the starch and using honey added after cooking instead of refined sugar, we keep the pudding light and preserve the natural nutrients of the sweetener.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 cups of semi-skimmed milk · 337 kcal in the whole recipe
• 3 tablespoons of cornstarch · 133 kcal in the whole recipe
• 2.5 tablespoons of unsweetened cocoa powder · 80 kcal in the whole recipe
• 3 tablespoons of honey · 182 kcal in the whole recipe
• 1 teaspoon of vanilla extract

Method

1. Whisk the milk, cornstarch, and cocoa powder in a saucepan until smooth.

   

2. Cook over medium heat, stirring constantly, for about 8-10 minutes until it thickens.

   

3. Remove from heat, let it cool slightly for 2 minutes, then stir in the honey and vanilla extract.

   

4. Divide into 4 bowls and refrigerate for at least 2 hours before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.