In mid-July, my 15-year-old daughter Louisa and I celebrated our anniversary—we’ve been sugar-free for two whole years! Yay! When someone served a chocolate cream pie today, she and I looked at each other and said, “we have to figure that out!” and we promptly headed for the kitchen. Here’s what we came up with!
Creamy Chocolate Pudding (or Pie Filling), Sugar Free
Beat egg yolks in a mixing bowl and set aside.
Put all the dry ingredients into a saucepan, including dry milk powder if you are using it. Whisk to mix well. Add milk (or water). Stir over medium heat. Taste mixture, and add 10 or more drops stevia if more sweetening is needed.
Keep whisking and bring to a boil, bubbling for one minute. Slowly pour pudding mixture into the egg yolks, whisking egg yolks as you pour. After you have added 1/2 of the pudding to the egg yolks, then pour it back into the saucepan, whisking as you pour. Boil for one more minute, stirring constantly. If you are using non-fat dry milk powder, add butter if desired for a richer taste. Stir in vanilla.
Pour into dessert dishes. Top with chopped walnuts. Serves 4.
*To use arrowroot in place of cornstarch:
Substitute 4 teaspoons of arrowroot for the 2 tablespoons of cornstarch in the recipe. Do not boil, but remove from heat as soon as it thickens.
This yummy pudding totally satisfies the sweet tooth!