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1 cup packed light brown sugar
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1/3 cup water or coffee
1 1/2 cups plus 1/4 cup reduced-fat milk
1/4 cup cornstarch
1 cup Cabot 2% Plain Greek-Style Yogurt
2 teaspoons pure vanilla extract
1. In medium saucepan, whisk together sugar, cocoa and salt; whisk in water or coffee until mixture is smooth. Stirring constantly, bring to simmer over medium heat. Immediately whisk in 1 1/2 cups of milk.
2. In small bowl, stir together remaining 1/4 cup milk and cornstarch until no lumps are visible; whisk cornstarch mixture into cocoa mixture. Continuing to stir so pudding doesn’t scorch on bottom of pan, bring pudding to simmer over medium heat. Reduce heat to low and cook, stirring, for 1 minute longer.
3. Remove from heat and scrape pudding into bowl. Whisk in yogurt and vanilla. Press piece of plastic wrap directly onto surface of pudding (so skin doesn’t form) and refrigerate until chilled, about 2 hours.