Raspberry-Chocolate Pudding

Ingredients

• 3 tablespoons cornstarch 
• 1 large eggs lightly beaten
• 2 cups milk fat-free
• 5 servings garnish: raspberries fresh
• 0.3 cup raspberry jam 
• 0.1 teaspoon salt 
• 0.7 cup sugar 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 1 teaspoon water 
• 0.3 cup non-dairy whipped topping frozen thawed reduced-fat

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• microwave

Directions

1. Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg.
2. Whisk egg mixture into remaining hot milk mixture.
3. Cook, whisking constantly, 3 minutes or until mixture thickens.
4. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla.
5. Pour mixture into a glass bowl.
6. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
7. Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding.
8. Garnish, if desired.