How To

Chocolate is always a good choice for dessert, and when it’s cooked into an easy pudding, spiked with dried berries and served warm, you might be tempted to eat dessert first!

*Just Add Water*

Serves 1

Prep at Home

2 tbsp skim milk powder

1 tbsp granulated sugar

1 tbsp unsweetened cocoa powder

1 tsp cornstarch

Pinch vanilla bean powder (optional)

2 tbsp dried raspberries, sliced strawberries and/or blueberries

To Serve

1/2 cupwater

Prep at Home

In a sealable plastic bag, combine milk powder, sugar, cocoa, cornstarch and vanilla powder (if using), mashing to break up any lumps of cocoa. Add raspberries. Seal and store at room temperature for up to 1 month.

To Serve

1. In a small saucepan, stir raspberry mixture to make sure it’s evenly blended. Gradually stir in water. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring constantly, for about 2 minutes or until thickened. Serve hot or let cool.

Fresh Addition

Add 1/4 tsp (1 mL) vanilla extract after removing the pudding from the heat.

Courtesy of The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt & Don Mercer © 2010 Adapted and reprinted with publisher permission.

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