Cranberry Chocolate Pudding
Sparkling cranberries make this chocolate pudding dessert a special holiday treat. This recipe uses two kinds of sugar: granulated sugar to soak the cranberries and raw sugar to decorate them with a frosty, snowy look.
- Calories: 277
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 2mg
- Sodium: 35mg
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- 8 oz dark chocolate chips
- 1/4 tsp olive oil
- 12 oz light silken tofu
- 1 tbsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh cranberries
- 2 tbsp raw sugar or white sparkling sugar
- 1/2 cup fat-free whipped topping
- In a microwave-safe bowl, combine chocolate chips and olive oil.
- Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
- In a blender, purée tofu until creamy, scraping sides as needed.
- Add vanilla and purée until smooth.
- Add melted chocolate and purée until well blended, scraping sides as needed.
- Spoon into 10 custard cups and chill, covered, for 4 hours or overnight.
- In a small saucepan, combine the granulated sugar and water and cook, stirring, over medium-high heat until sugar dissolves.
- Bring to a simmer, remove from heat and transfer to a small bowl.
- Add the cranberries to the bowl and toss to coat completely.
- Cover and chill for 4 hours.
- Drain cranberries in a colander.
- Place the raw sugar in a shallow dish. Roll cranberries in the raw sugar.
- Spread sugared cranberries in a single layer on a baking sheet and let stand at room temperature for 1 hour or until dry.
- Serve pudding topped with a dollop of whipped topping and sugared cranberries.
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