Black And White Puddings - Country Living

Recipe Ingredients

		Vanilla Pudding
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Low-fat - (2%) milk
1 cup	198g / 7oz	Egg - lightly beaten (small)
1 teaspoon	5ml	Vanilla extract
		Chocolate Pudding
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Low-fat - (2%) milk
1 cup	198g / 7oz	Egg - lightly beaten (small)
1		Semisweet - chocolate, finely chopped
1/2 cup	118ml	Fresh strawberries or - raspberries (opt.)

Recipe Instructions

1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine sugar and cornstarch. Stir in milk until well blended and cornstarch is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside.

2. Prepare Chocolate Pudding as in step 1, substituting the chocolate for vanilla. Stir chocolate into pudding mixture until completely melted and blended.

3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour one quarter of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes. Garnish with berries, if desired, and serve.

Country Living/December/92 Scanned and fixed by Di Pahl and <gg>

Source:
Great Chefts of America Cook Kosher

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