Mint-Chocolate Chip Pudding

Soy milk serves as the base for this creamy treat that can be whipped up in no time.

From Fight Back With Food

The soy milk used in this recipe is the type most commonly found in supermarkets, and is slightly sweetened with malted corn and barley extract. If you use a completely unsweetened soy milk (such as the type often found in Chinese markets), increase the brown sugar to taste.


  • 1/2 cup firmly packed dark brown sugar
  • 1/3 cup cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 cups soy milk
  • 1/2 teaspoon pure mint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

    How to make it 

  • 1

    In a large saucepan, stir together the brown sugar, cornstarch, cocoa powder, and salt. Gradually whisk in the soy milk until smooth.

  • 2

    Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, or until the pudding is thick. Remove from the heat and stir in the mint and vanilla extracts. Cool to room temperature and stir in the chocolate chips.

  • 3

    Spoon into 4 dessert dishes. Cover and refrigerate for 2 hours, or until chilled. Serves 4.

Nutritional Information(per serving)

  • Calories: 291
  • Fat: 5.3g
  • Cholesterol: 0mg
  • Sodium: 387mg
  • Carbs: 53g
  • Protein: 8g
  • Fiber: 1.3g

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