• The Biggest Loser Chocolate Pudding and 5 Variations {vegan, quick, low-calorie}

    by Dorothy Reinhold on January 13, 2017


    Print This Post Print This Post Easy, vegan Chocolate Pudding is a smart, 150-calorie way to satisfy your chocolate temptation. Plus 5 simple ways to dress up this delicious, low-calorie dessert from

    I might be the last person on Earth to get the hard-copy of the newspaper delivered at home, but as a career journalist, I can’t help myself. It isn’t morning without me reading the newspaper while eating breakfast, shaking the crisp newsprint open to see what information the writers, photographers and editors have curated for me that day.

    Of course I look forward to Sundays, because of the comics and the magazine insert. Parade Magazine comes in my L.A. Times, and one early January edition was devoted to “The Biggest Loser” and strategies for losing weight and maintaining weight loss.

    It included a recipe for a lightened-up chocolate pudding, thickened with cornstarch instead of cream, and flavored with cocoa instead of higher-fat chocolate. In fact, it had no dairy whatsoever, and so is a vegan rendition.

    I was immediately ALL IN!

    My family loved it, and I even took it to a Food Bloggers L.A. meeting, and the bloggers were surprised at how chocolatey and satisfying it was.

    Biggest Loser Vegan Chocolate Pudding on ShockinglyDelicious.comTry it yourself when you need something sweet and chocolate, and you don’t want to be too naughty on the waistline.

    Ingredients for Biggest Loser Chocolate Pudding

    The Biggest Loser Chocolate Pudding

    Prep Time: 5 minutes

    Cook Time: 2 minutes

    Total Time: 7 minutes

    Yield: Serves 4

    This easy dessert is a smart, 150-calorie way to satisfy your chocolate temptation.

    Ingredients

    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup cornstarch
    • 1/4 teaspoon salt [I used just a pinch]
    • 2 cups unsweetened coconut milk, almond milk, cashew milk or regular milk [I used coconut water]
    • 1/3 cup agave nectar
    • 2 teaspoons vanilla extract
    • 2 teaspoons finely chopped toasted pistachios (optional) [I used chopped Marcona almonds]

    Directions

    1. Combine cocoa, cornstarch and salt in a small saucepan. Stir in a little coconut milk to make a smooth paste.
    2. Gradually stir in remaining coconut milk and agave nectar. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thickened.
    3. Remove from heat; stir in vanilla. Pour into 4 (1/2-cup) ramekins; cool. Garnish with nuts, if desired.
    4. [Note from Dorothy: I think this can serve 5-6. You only need a little bit to satisfy!]

    Notes

    CALORIES 150; FAT 3 g (2 g sat); PROTEIN 1 g; CARB 33 g; FIBER 3 g; CHOL 0 mg; SODIUM 330 mg

    Pudding recipe source: Cheryl Forberg, R.D., nutritionist for NBC’s The Biggest Loser, from her new book "A Small Guide to Losing Big: From the Nutritionist for NBC’s The Biggest Loser" (Flavor First).

    http://www.shockinglydelicious.com/the-biggest-loser-chocolate-pudding/

    Biggest Loser Chocolate Pudding on ShockinglyDelicious.com

    Shockingly Delicious Variations

    1. Orange-Chocolate: Use a microplane grater to remove the orange rind from a tangerine or orange (try a Cara Cara orange, or Morro blood orange, in season now). Stir rind into the pudding along with the coconut milk and proceed as directed. Garnish top of each pudding with an orange slice or two.

    2. Korean Pears from Melissa's ProduceUse the pudding as a dip for fruit: Slice a firm Korean Pear into thin slices (no need to peel), and dip the pear slices into a small bowl of room-temperature pudding. YUM!

    3. Use the pudding as fudge sauce: OK, this might take The Biggest Loser pudding into The Smallest Loser territory, but you know what’s seriously good? Place a small amount of high-quality vanilla bean ice cream (think Talenti or Haagen Daz) in a bowl, and sling a couple of dollops of this pudding on top. It’s best if the pudding is slightly warm or room temperature when you do it. The warm pudding will slightly melt the ice cream. Close your eyes and enjoy. Keep your ice cream portion very small and enjoy every bite.

    4. Chocolate-Almond: Stir 1/4 teaspoon almond extract into the pudding along with the coconut milk, and proceed with directions. Instead of pistachios, sprinkle with slivered almonds. Want to push the envelope? Sprinkle with chopped SMOKED ALMONDS! Bam, I went there — sweet, salty, smoky.

    5. Spread pudding on toast instead of using Nutella: I discovered the wonders of Nutella on toast in Amsterdam, where, bless their hedonistic souls, they apparently consider gobs of chocolate a suitable breakfast. However, the calorie count of Nutella is daunting — 100 calories a tablespoon, and let’s be honest, we all know we’re putting several times that on each slice of toast. Each serving of this pudding is only 150 calories, so let’s spread a little pudding on toast (or dip your toast into your pudding), and maybe sprinkle with chopped hazelnuts for authenticity. Boom, done, you’re welcome!

    Disclosure: Melissa’s Produce provided the Korean Pears and agave syrup for recipe development.



    Previous post:

    Next post: