Killer Silky Chocolate Pudding
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 Tablespoons Each of Splenda + Cornstarch
  • ¼ Teaspoon of Salt
  • 4 Tablespoons of Baking Cocoa
  • 4 Cups of Nonfat Chocolate Soy Milk
  • 2 Teaspoons of Vanilla Extract
  1. Combine Splenda, cornstarch, salt and cocoa in a pan. Whisk in the soy milk. Cook over medium heat (while stirring) until pudding mixture gets thick and bubbly. Reduce heat and cook for about 1 minute longer (while stirring). Remove from heat and add in vanilla.
  2. Let it cool off the heat for about 20 minutes (stirring often).
  3. Pour into 4 bowls, cover with plastic wrap and refrigerate until cold.
  4. Per bowl, this is 5 Freestyle Points. Enjoy with 1½ Tablespoons of Fat Free Cool Whip for 0 extra points.
Recipe by Dee Dee Does at