Diabetes Forecast

Espresso Chocolate Pudding

Per Serving

Espresso Chocolate Pudding

Makes: 6 servings
Serving Size: 1/3 cup
Calories 140
Fat 3 g
Saturated Fat 1.8 g
Trans Fat 0 g
Carbohydrate 27 g
Fiber 0 g
Sugars 22 g
Cholesterol 5 mg
Sodium 35 mg
Potassium 155 mg
Protein 3 g
Phosphorus 90 mg
Choices: Carbohydrate 2
  • Makes: 6 servings
  • Serving Size: 1/3 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 5 minutes


2 cups 1% milk, divided
1 1/2 tsp. instant espresso powder
1/2 cup sugar-stevia blend
1 1/2 oz. semisweet chocolate, finely chopped, or chocolate chips
3 1/2 Tbsp. cornstarch
Fat-free frozen whipped topping (optional)
Fresh raspberries (optional)


  1. Add 1 3/4 cups of the milk to a 2-quart saucepan and heat over medium heat. Stir continuously until bubbles form around the edges of the pan.
  2. Remove the milk from the heat just before the milk begins to boil. Stir in the espresso powder, sugar-stevia blend, and chocolate. Let the mixture sit for 1 minute. Stir the mixture until the chocolate melts.
  3. In a small bowl, whisk together the remaining milk and cornstarch, stirring until smooth. Return the chocolate mixture in the saucepan to medium heat. Gradually whisk the cornstarch into the chocolate mixture. Continue to whisk over the heat until the pudding is thickened, about 5 minutes.
  4. Transfer the pudding to a serving bowl or individual bowls. Cover with plastic wrap and refrigerate for 1 hour before serving. Top with whipped topping and raspberries, if desired.

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