Adapted from Moosewood Restaurant Low-Fat Favorites
This is low-fat and easy to make and I don't know why I didn't make some sooner. Yum.
4 Tbs cornstarch
4 Tbs sugar
3 Tbs unsweetened cocoa powder (I used dutched cocoa)
1/2 tsp espresso powder
3 C skim milk
2 tsp vanilla extract
In a saucepan, combine the dry ingredients and whisk together. Slowly whisk in the milk in small amounts until a smooth paste is formed and then pour in remainder of milk while constantly whisking. Mixture should be smooth with no lumps. Turn on burner to medium heat and bring to a boil. Lower heat and gently simmer for 3-4 minutes while you whisk constantly. Be sure to sweep the corners of your pan so that you don't end up with pudding lumps in the bottom. Remove from heat and whisk in vanilla. Pour the pudding into freezer pop molds, a decorative bowl or into individual serving cups or ramekins. Serve warm or chill for 2 hours. Serves 4-6 depending on how generous you are with your spoon. I didn't use a garnish or anything but it would be good served with fresh berries and/or whipped cream. This was so good and tasted so decadent and chocolate-y that you wouldn't know it was low in fat. Mmmm...