In case anyone wants to avoid the hydrogenated oils/trans fats found in instant puddings and frozen whipped toppings, here’s a recipe for chocolate pudding.
Chocolate Pudding
Pudding Mix:
1 cup nonfat dry milk powder
2/3 cup sugar
6 tablespoons cornstarch
1/3 cup baking cocoa
1/4 teaspoon salt
Pudding:
1/2 cup water
1/4 cup Pudding Mix (above)
2 teaspoons butter
1/4 teaspoon almond or vanilla extract
canned whipped topping or whip your own topping
baking cocoa, optional
Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding).
To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired. Yield: 1 serving.
Nutrition Facts: 1 serving (1 cup) equals 243 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 254 mg
sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.
That should read partially hydrogenated.