Ingredients

2 egg whites

2/3 cup unsweetend cocoa powder

2 tbs cornstarch

2 1/4 cups skim milk divided

1/2 cup granulated sugar

1/8 tsp salt

1 tsp vanilla extract

Strawberries, mint leaves, and unsweetened cocoa powder to garnish

Preparation

  1. 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 milk into cocoa mixture until completely smooth.
  2. In a lare heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat whisking constantly. Remove pan from heat.
  3. Whisk cocoa mixture into hot milk mixture. Bring to a boil ovr medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
  4. 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 from heat.
  5. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint and leaves and cocoa. Variation: Try adding a 1/4 tsp of cinnamon to the cocoa mixture in step 2