Canyon Ranch Spa Low Fat Chocolate Pudding
Canyon Ranch Chef Scott Uehlein shares with us his recipe and technique for making classic low fat chocolate pudding (he shares that pudding is one of the first things you make in culinary school because once you make this classic recipe, it’s a gateway to so many other wonderful recipes). He uses his classic training and updates it for the health conscious by taking a few eggs and yolks out, without sacrificing creaminess or rich chocolate flavor.
Servings: 8 Servings
Calories: 147kcal
A rich, thick and creamy low fat chocolate pudding by Canyon Ranch Spa
Ingredients
- 2/3 cup Splenda Brown Sugar Blend (or Brown Sugar)
- 1/4 cup cocoa powder
- 5 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 4 cups non-fat milk divided
- 2 eggs seperated
- 1 vanilla bean with the seeds scraped and added to the hot milk
- 1 teaspoon whipped cream per serving, if desired
- 1 spoonful fresh berries per serving, if desired
Instructions
- Blend the sugar, cocoa powder, cornstarch and a touch of salt together.
- Add enough milk, while whisking thoroughly until you've dissolved the sugar and made a thick paste.
- Add the remainder of the milk to a sauce pan on low to medium heat, and begin warming it.
- Separate the egg yolks and egg whites. Reserve the whites for another use.
- Scrape the seeds from a vanilla bean pod and add to the milk which is warming on the stove.
- To the warm milk add the cocoa powder paste, and whisk thoroughly.
- Whisk the egg yolks in a bowl, and to this, add a very small portion of the warm milk and cocoa, and continue to whisk the egg yolks with the warm milk mixture, to temper the eggs.
- Add the egg yolk mixture back to the pan with the remainder of hot milk and cocoa, and continue to whisk and cook the egg yolks. DO NOT BRING TO A BOIL or you'll scramble the eggs, so whisk slowly and carefully at low medium heat until the mixture begins to thicken and steams.
- While still loose and liquid, and not completely thick, ladle it into individual serving dishes and cool it down at room temperature for about 45 minutes.
- Garnish with a teaspoon of whipped cream.
Video
Spa Index Kitchen Notes
Chef Scott used regular brown sugar, but we successfully tried this dish with Splenda Brown Sugar Blend, and our nutritional stats are for that. If you use regular brown sugar, adjust your calories accordingly. -- Spa Index
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Nutrition
Serving: 1 Half Cup Serving | Calories: 147 kcal (7%) | Carbohydrates: 28 g (9%) | Protein: 5 g (10%) | Fat: 1 g (2%) | Cholesterol: 48 mg (16%) | Sodium: 67 mg (3%) | Potassium: 250 mg (7%) | Fiber: 1 g (4%) | Sugar: 22 g (24%) | Vitamin A: 300 IU (6%) | Vitamin C: 1.7 mg (2%) | Calcium: 150 mg (15%) | Iron: 0.5 mg (3%)