Delicious Chocolate Pudding Dessert

Here is a recipe for chocolate pudding.  If you replace whole milk with skim milk fat will be reduced.  Use egg whites to reduce cholesterol and use lower-fat cocoa powder to replace chocolate. 

It only takes 10 minutes to prepare and 10 minutes to cook.

Serves 4
2        egg whites
1/3     cup unsweetened cocoa powder
2        tablespoons cornstarch
2 1/4  cups skim milk, divided
1/2     cup granulated sugar
1/8     teaspoon salt
1        teaspoon vanilla extract
Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish.

1-In a small bowl, lightly beat egg whites and set aside.  In a large bowl, combine 2/3 cup of cocoa and cornstarch.  Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

2-In a large heavy saucepan, combine remaining milk, sugar, and salt.  Mix well.  Bring to a boil over high heat, whisking constantly.  Remove pan from heat.

3-Whisk cocoa mixture into hot milk mixture.  Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly.  Remove pan from heat.

4-Gradually whisk 1 cup of hot cocoa mixture into the egg whites.  Pour mixtureback into pan.  Cook over medium-low heat for 2 minutes, whisking constantly.  Do not boil.  Remove pan from heat.

5-Add vanilla; blend well.  Pour pudding into serving dishes.  Cool to room temperature.  Cover and chill for 1 hour.  Garnish with berries, mint leaves, and cocoa.

Per serving:  Calories 210 (11% from fat)--Carbs 43g--Protein 9g--Sodium 100mg--Fat 3g--Cholesterol 3mg

If you want to prevent a skin on top of the pudding place a wax paper directly on pudding surface.
Enjoy Your Pudding!!!!    

Old-Fashioned Beef Stew

Serves 6
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced about 3 cups
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced about 2 cups
1 cup 1-inch green bean pieces
1 tablespoon cold water
1/4 cup chopped fresh parsley

1 Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.

2 Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.

3 Add carrots, potatoes, and green beans. Cover prtially; simmer for 15 minutes.

4 In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Per serving: Calories 247-19% from fat --Carbohydrates 30 g --Protein 20 g--Sodium 89 mg--Fat 5 g--Cholesterol 45 mg

Preparation Time 25 minutes and Cooking Time 1 3/4 hours

Enjoy this healthy choice meal.

Oven Roasted Vegetables

Another great healthy recipe.
1 1/2 pounds assorted cut-up fresh vegetables*
3 tablespoons margarine spread, melted
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed
Salt and ground black pepper to taste

* Use any combination of the following: zucchini, red, green or yellow bell peppers, spanish or red onions, white or portobello mushrooms and carrots.

Preheat oven to 450F

In bottom of broiler pan, without rack, combine all ingredients. Roast 20 minutes or until vegetables are tender, stirring once.

Then enjoy.

Try This Healthy Recipe

Try this soup it is very good and very easy to make.
Brussels Sprout Soup

Be sure to wash the Brussels sprouts well. Let them soak for about ten minutes in water with a little vinegar added.

Makes about 4 cups

2 1/2 cups chicken stock
1/2 cup bacon, cut into pieces
1 cup Brussels sprouts, blanched, quartered
1 garlic clove, finely sliced
salt and pepper

1. In a saucepan, bring chicken stock to a boil and simmer for 20 minutes. Season with salt and pepper.

2. In a skillet, melt bacon and partially cook. Add Brussels sprouts and garlic and cook for 4 minutes. Degrease skillet. Pour bacon and Brussels sprouts into stock. Stir and simmer for 5 minutes. Degrease and serve.

Very simple. Try it and enjoy.