Chocolate Cherry Pudding Recipe

Quick look

  • prep 25 min    cook 10 min
  • serves 6

The cherries are not cooked — just layered in — so they retain all of their vitamin C.


  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 cups low-fat (1%) milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 2 cups fresh or thawed frozen cherries, halved and pitted
  • 12 chocolate wafer cookies, coarsely chopped

    How to make it  35 minutes

  • 1

    In a medium saucepan, whisk together the flour, cornstarch, sugar and salt. Whisk in the milk. Bring to a simmer over moderate heat, stirring frequently. Simmer for 2 minutes or until the pudding has thickened slightly.

  • 2

    In a small bowl, lightly beat the egg. Gradually beat 3/4 cup of the hot pudding into the egg, then whisk the warmed egg mixture back into the pan and cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Scrape the pudding into a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature and refrigerate for 30 minutes or until chilled, then whisk until smooth. Stir in all but 2 tablespoons of the chopped chocolate.

  • 3

    Dividing the ingredients evenly among six 6-ounce dessert dishes, make layers as follows: cherries (use half of the total), pudding (use half), all of the wafer cookies, the remaining cherries and pudding. Sprinkle with the reserved chopped chocolate.

Nutritional Information(per serving)

  • Calories: 293
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 41mg
  • Sodium: 233mg
  • Protein: 7g
  • Fiber: 1g

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