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Diabetes Forecast

The Healthy Living Magazine

Dark Chocolate-Raspberry Pudding

Learn More about Eat Well America

Per Serving

Dark Chocolate-Raspberry Pudding

Makes: 2 servings
Serving Size: about 1/2 cup
Calories 170
Fat 11 g
Saturated Fat 2 g
Trans Fat 0 g
Carbohydrate 20 g
Fiber 8 g
Sugars 9 g
Cholesterol 0 mg
Sodium 450 mg
Potassium 435 mg
Protein 2 g
Phosphorus 80 mg
Choices: Carbohydrate 1, Fat 2
  • Makes: 2 servings
  • Serving Size: about 1/2 cup

Ingredients

1 large fully ripened Hass avocado, peeled and pitted
3 Tbsp. no-sugar-added raspberry or black raspberry jam
3 Tbsp. unsweetened cocoa powder
1/2 Tbsp. pure vanilla extract
1/4 tsp. plus 1/8 tsp sea salt
1/4 tsp. raspberry-flavored red wine vinegar or aged balsamic vinegar
6 fresh or thawed frozen raspberries

Directions

  1. Place the avocado, jam, cocoa powder, vanilla extract, salt, and vinegar in a food processor or the bowl of an electric mixer. Blend until smooth and fluffy, about 2 minutes, scraping down the sides as needed.
  2. Transfer the pudding to small dessert dishes. Chill for at least 1 hour to allow flavors to mingle, top with the raspberries, and serve.

Tip: Like your chocolate extra dark? (I do!) Add another tablespoon of unsweetened cocoa powder to this intriguing and super creamy dessert recipe. Like texture? Use seeded raspberry jam for extra fiber and interesting texture.

 
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