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Jan 1, 2008 06:35 PM

Craving Low Calorie Chocolate Pudding

Just finished a cup of My-T-Fine chocolate pudding (combine a box of chocolate fudge & a 2 serving pack of chocolate from the big box - makes 6 servings). I use skim milk to reduce the calories - not particularly Chow-worthy, but for my family, it does the trick.

I would love to make pudding from scratch, only it has to be low or no fat, and low or no sugar. Anyone every try it?

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  1. Most chocolate pudding uses a corn starch thickener. So that plus skim (or nonfat dry) milk, plain cocoa, and the artificial sweetener of your choice should do the trick.

    The last one that I made (from the Microwave Gourmet) also includes semisweet chocolate, eggs, egg yolks, and butter, so it doesn't fit your requirements - though it is rich enough that small portions are sufficient.


    1. Honestly, since this is something I try to limit to a single serving, I find the sugar free or lower fat single servings from Jello or whoever just fine with a little fat free cool whip- totally not Chowy, but if I made something with better ingredients and time I would more likely eat a bucket full. Still- please post if you find a great recipe.

      1. healthy & delicious chocolate pudding

        1/4 cup turbinado or demerara sugar
        1/4 cup unsweetened cocoa powder
        1/4 cup tapioca flour OR 1/4 cup arrowroot*
        2 cups skim milk
        2 tsp. pure vanilla extract

        sift together dry ingredients until throughly combined. transfer to medium saucepan, and slowly add milk, 1-2 tablespoons at a time, incorporating completely before each addition. cook over medium heat, stirring continuously, until mixture begins to to thicken and coats the back of a spoon. stir in vanilla and remove from heat. chill thoroughly to set before serving.

        makes 4 servings.

        *note: i personally choose never to use cornstarch, but it will work if you don't have tapioca or arrowroot. HOWEVER, use only HALF the amount of starch called for - so if making one recipe, use 2 tbsp. cornstarch; if doubling, use 1/4 cup.

        6 Replies
        1. re: goodhealthgourmet

          This sounds interesting. Do you use regular or dutch process (like Drostes) cocoa? You use a lot of vanilla for the volume of pudding (not that that's a problem).

          I make tapioca (Minute instant) sometimes with ~1/2 the amount of sugar the recipe calls for. I do use the egg the recipe calls for, and skim milk. My family loves it - tastes like eggy custard.

          If I whirr tapioca in the food processor will that make it floury enough, or do I have to buy tapioca flour? Is there much of a taste difference between arrowroot and tapioca flour?

          Thanks for the recipe!

          1. re: amymsmom

            i use regular cocoa, but that's because i'm a nut about pure, unprocessed ingredients. you can certainly use dutch process if that's what you have, and in fact, it's more soluble so the milk will probably incorporate more easily.

            as for the tapioca, you should buy the flour if you can - i've never tried your proposed method of grinding it yourself, but i suspect it just won't do the trick. tapioca and arrowroot are so similar, that they're often mistaken for one another, so whichever one you can get will be fine, there won't be a noticeable difference in taste.

            re: the vanilla issue, thanks for catching that - it was a typo! it should be 1 tsp [i cut my usual recipe i half to post this for you, but forgot to change the vanilla volume].

            btw, there is one more ingredient that i typically add. since you're making it for your family [which i typically interpret to include children] i omitted it, but if you're okay with giving them a teeny bit of caffeine, 1/4 tsp. of espresso powder [e.g. medaglia d'oro] sifted into the dry ingredients will really enhance the chocolate flavor.

            let me know how it turns out!

            1. re: goodhealthgourmet

              I found tapioca starch at my favorite oriental grocery store today - I assume it's the same as tapioca flour - seems to be a similar texture to corn starch.

              I probably will add coffee powder - my daughter's 15 and loves coffee. Have some decaf - for some reason my store didn't have espresso powder when I bought it.

              Now I'm dying to try your pudding recipe. Don't have time tonight or tomorrow. Maybe I'l find some time Sunday.
              - Judy

              1. re: amymsmom

                oh, yes! sorry, i meant to tell you that the flour & starch are the same thing. i don't know why the terms are used interchangeably when it comes to tapioca. fyi, in case you ever have a need to use either potato starch or potato flour, the same rule does NOT apply - they're VERY different.

                i hope you get the chance to try the recipe this weekend - i'll look forward to hearing how it goes.

          2. re: goodhealthgourmet

            Thank you goodhealthgourmet! Just tried your recipe - delicious! It tastes so much cleaner than the packaged kind. Probably since there are no preservatives like the package. I found a little jar of Medaglia D'Oro espresso powder - my decaf coffee powder is too stale - I should throw it out.

            I'll make one change the next time I try it...A pinch of salt helps everything, I always use it in hot cocoa. I think 1/8 tsp will be enough.

            Many thanks!

            - Judy

            1. re: amymsmom

              i'm so glad you liked it! and i have to apologize - i didn't realize i left out the salt when i posted the recipe. you're absolutely right, it should be 1/8 tsp.

          3. I make it with cocoa powder, skim milk (regular or evaporated), corn starch and Splenda. Basically, stir together and boil until thickened.

            Or, when I'm rushed for time, I mix cocoa and Splenda into plain fatfree yogurt.

            2 Replies
            1. re: piccola

              What are the proportions for your first recipe? I actually never made chocolate pudding from scratch, except at a cooking class. Don't think I'll try the second - never acquired a taste for yogurt.

              1. re: amymsmom

                I usually eyeball it. The cocoa and Splenda are to taste; for the cornstarch, I use a ratio of 1 tbsp for each cup of milk.

            2. Now to totally contradict this whole conversation... Look at this recipe for home-made marshmallows.


              I'm a bad girl!

              3 Replies
              1. re: amymsmom

                believe it or not, i've managed to make lower-sugar marshmallows using agave nectar!

                1. re: goodhealthgourmet

                  That sounds great! Where did you get the recipe?

                  1. re: allyb

                    actually, i created it myself. traditional recipes usually contain corn syrup, granulated sugar and cornstarch - 3 ingredients i don't use. so i replaced the corn syrup & granulated sugar with agave nectar, and the cornstarch with tapioca starch, and voila! lower-sugar and allergen-free.