Low-Fat Chocolate Pudding

Ingredients

• 2 tablespoons cornstarch 
• 2 large egg whites lightly beaten
• 24 ounce evaporated milk fat-free canned
• 0.3 cup brown sugar light packed
• 1 pinch salt 
• 2 tablespoons semi chocolate chips plus more for topping
• 0.3 cup cocoa powder unsweetened
• 1 tablespoon vanilla extract 
• 2 tablespoons chocolate chips white

Equipment

• bowl
• whisk
• pot
• plastic wrap

Directions

1. Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot.
2. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes.
3. Remove from the heat; stir in 1 tablespoon vanilla.
4. Transfer 1 cup of the mixture to a medium bowl.
5. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt.
6. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
7. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
8. Photograph by Kate Sears