Low-Fat Chocolate Pudding

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
• 2 tablespoons white chocolate chips
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons semisweet chocolate chips, plus more for topping

Directions

Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.

Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.

Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.

Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g

Photograph by Kate Sears

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Healthy Chocolate Pudding

Pear and Raspberry Pie

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 6 firm ripe pears, peeled, cored, cut into wedges
• 1 tbs brown sugar
• 1 tbs water
• 1 x 7cm cinnamon stick
• 125g (1 cup) frozen raspberries, thawed
• 4 sheets filo pastry
• Olive oil spray
• 1 tsp icing sugar mixture
• 250ml (1 cup) low-fat custard, to serve

Method

1. Preheat oven to 180°C. Combine pear, sugar, water and cinnamon in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes or until tender. Transfer pear to a 1.25L (5-cup) capacity ovenproof baking dish. Add the raspberries and gently toss to combine.
2. Place filo on a clean surface. Cover with a clean tea towel, then a damp tea towel (to prevent it drying out). Spray 1 filo sheet with oil. Top with another filo sheet and spray with oil. Continue layering with oil and remaining filo. Place filo over pear mixture. Tuck in edge. Bake in oven for 10 minutes or until golden.
3. Dust with icing sugar and serve with custard.

                                               Nutritional information

Protein	Dietary Fibre
5.00g	9.00g
Fat Total	Energy
2.50g	1100kJ
Fat Saturated	Sodium
-	-
Carbohydrate Total	Cholesterol
58.00g	-
Carbohydrate Sugars
-

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