From the Chef’s Corner
I enjoy desserts more than I should and my wife tries to find ways to make them not so rich. This recipe is delicious and not fattening.
6 small Pyrex bowls or cups
1/3 cup agave nectar or packed light brown sugar
2 Tbsp cornstarch
Pinch of salt
2 (12 oz.) cans fat-free evaporated milk
2 large egg whites, lightly beaten
2 Tbsp vanilla extract
2 Tbsp white chocolate chips
¼ cup unsweetened cocoa powder
2 Tbsp semisweet chocolate chips, plus a few more for
Whisk the agave nectar, cornstarch and salt in a heavybottomed 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 heat; stir in 1 Tbsp vanilla.
Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining Tbsp 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 pudding among the dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least two hours. Chop some chocolate chips to sprinkle on top.