Swiss Miss Fat-Free Chocolate Fudge Pudding
By Todd Wilbur
Hunt-Wesson first introduced a light variety of Swiss Miss Puddings in 1990, but three years later changed the formula to fat-free. This chocolaty clone of the rich pudding you find in the refrigerated section of the supermarket will satisfy your chocolate craving without any fat. The sweetened condensed milk helps to replace fat, and the cornstarch jumps in to keep the pudding thick and creamy. The two types of chocolate used here gives you an irresistible snack that tastes just like the original product.
Serving size–3/4 cups
Calories per serving–170
Fat per serving–0g
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 2 1/2 cups fat-free milk
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/2 cup sweetened condensed skim milk
- 3 tablespoons Hershey's chocolate syrup
- Pinch salt
- 1/2 teaspoon vanilla extract
- Do This
1. In a saucepan, combine the fat-free milk with the cocoa powder and cornstarch and whisk thoroughly until the powders are dissolved.
2. Add the condensed milk, chocolate syrup, and salt to the saucepan. Set the pan over medium/low heat. Heat the mixture, stirring constantly, until it comes to a boil and then thickens. This will take about 6 minutes.
3. Remove the pan from the heat and let it sit, covered, for 5 minutes. Then add the vanilla.
4. Transfer the pudding to serving cups, cover each with plastic wrap, and chill for at least 2 to 3 hours before serving.
Tidbit: Cover the pudding tightly and eat it within a few days or it may begin to thin.