Silky fat-free evaporated milk and rich unsweetened cocoa powder elevate this low-fat chocolate pudding to a guilt-free favorite you’ll always want in your dessert rotation. It’s delicious with fresh raspberries, a dollop of light whipped topping, extra chocolate shavings, a hot cup of decaf coffee; in fact most things.
Jump to RecipeLow-Fat Chocolate Pudding Recipe Ingredients
- 1/3 cup agave nectar (or packed light brown sugar)
- 2 tablespoons cornstarch
- Pinch of salt
- 2 (12-ounce) cans fat-free evaporated milk
- 2 large egg whites, lightly beaten
- 1 tablespoon plus 1 teaspoon vanilla extract (divided)
- 2 tablespoons white chocolate chips
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons semisweet chocolate chips (plus more for topping)
How To Make Low-Fat Chocolate Pudding Recipe
- Whisk the cold base: In a heavy-bottomed pot, whisk together the agave nectar (or brown sugar), cornstarch, and a pinch of salt until the cornstarch is fully integrated. Slowly pour in the fat-free evaporated milk and the lightly beaten egg whites, whisking vigorously until the mixture is completely smooth and free of any lumps.
- Thicken on the stove: Place the pot over a medium-low heat. It is essential to whisk constantly during this stage to prevent the eggs from scrambling and the cornstarch from settling. Cook for about 10 minutes, or until the mixture begins to bubble gently and has thickened into a luscious, pourable custard. Remove the pot from the heat and stir in 1 tablespoon of the vanilla extract.
- Divide and flavor: Transfer exactly 1 cup of the warm pudding base into a medium bowl. Stir in the white chocolate chips and the remaining 1 teaspoon of vanilla extract, mixing until the chips have completely melted into a creamy vanilla layer. To the remaining pudding left in the pot, add the unsweetened cocoa powder and the semisweet chocolate chips. Stir well until the dark chocolate has melted and the color is deep and rich.
- Layer the dessert: Prepare four to six small dessert dishes. Divide the dark chocolate pudding evenly among the dishes, smoothing the tops. Carefully spoon the white chocolate-vanilla pudding over the top of the dark layer to create a beautiful, two-toned effect.
- Chill to set: Cover each dish tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding if you want to prevent a skin from forming. Place them in the refrigerator to chill for at least 2 hours, or until they are cold and perfectly set.
- Garnish and enjoy: Just before serving, finely chop a few extra semisweet chocolate chips. Remove the plastic wrap and sprinkle the chocolate bits over the top of the chilled pudding for a final bit of cheeky texture.
Recipe Tips
- How to prevent lumps: Always whisk the cornstarch into the sweetener before adding the liquid. This ensures each grain of starch is coated, preventing it from clumping when it hits the milk.
- Why use evaporated milk: Fat-free evaporated milk is the “secret weapon” for low-fat puddings. Because much of the water has been removed, it provides a much richer, creamier mouthfeel than standard skim milk without adding any fat.
- How to handle egg whites: Be sure to beat the egg whites lightly with a fork before adding them to the pot. This breaks up the proteins so they blend seamlessly into the milk rather than cooking into white “threads.”
- Best way to store: Pressing plastic wrap directly against the surface of the warm pudding is the best way to keep the top soft and creamy, preventing the “pudding skin” that some people find unappealing.
What To Serve With Low-Fat Chocolate Pudding Recipe?
This Low-Fat Chocolate Pudding Recipe is a light, decadent treat that needs a fresh or airy pairing! A handful of Fresh Tart Raspberries is the classic choice to cut through the rich cocoa. For a lighter touch, a dollop of Fat-Free Whipped Topping adds a lovely cloud-like texture that pairs perfectly with the two layers! A hot Espresso or a glass of Cold Skim Milk pairs wonderfully with the deep chocolate and vanilla notes.
How To Store Low-Fat Chocolate Pudding Recipe
- Refrigerate: Keep the pudding dishes in the refrigerator for up to 3 days.
- Maintain Freshness: Ensure they remain covered with plastic wrap to prevent the pudding from absorbing any other flavors from the fridge.
- Freezing: It is not recommended to freeze this pudding, as the cornstarch base can break down upon thawing, resulting in a watery and grainy texture.
Low-Fat Chocolate Pudding Recipe Nutrition Facts
- Calories: 195 kcal
- Total Fat: 4 g
- Saturated Fat: 2.5 g
- Cholesterol: 5 mg
- Sodium: 180 mg
- Total Carbohydrates: 32 g
- Protein: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, honey is a great substitute for agave nectar. It will provide a slightly different floral note to the pudding but will maintain the same level of sweetness and consistency.
Yes! As long as your vanilla extract and chocolate chips are certified gluten-free, the use of cornstarch as a thickener makes this recipe naturally gluten-free.
To make a vegan version, you would need to replace the evaporated milk with a creamy plant-based alternative like cashew or coconut milk, use a vegan sweetener, and omit the egg whites (though the texture will be slightly less stable).
Low-Fat Chocolate Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes10
minutes150
kcalA creamy, double-layered chocolate and vanilla pudding made with fat-free evaporated milk and egg whites for a protein-rich, low-fat treat.
Ingredients
2 cans fat-free evaporated milk
1/3 cup agave or brown sugar
2 tbsp cornstarch
2 egg whites
1/4 cup cocoa powder
2 tbsp white & 2 tbsp semisweet choc chips
Vanilla, salt
Directions
- Whisk agave, cornstarch, and salt in a pot; whisk in milk and egg whites.
- Cook over medium-low heat, whisking constantly for 10 mins until thickened.
- Remove from heat; stir in 1 tbsp vanilla.
- Move 1 cup to a bowl; stir in white chips and 1 tsp vanilla.
- Stir cocoa and semisweet chips into the remaining pot mixture.
- Layer chocolate then vanilla in dishes; refrigerate for 2 hours.
- Top with chopped chocolate chips and serve.
Notes
- Constant whisking is the key to a smooth, non-scrambled texture.
- Use high-quality cocoa powder for the deepest chocolate flavor.
- Fat-free evaporated milk provides the creaminess without the fat.
