kenmore1978
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I think I made a thread before, but it disappeared, so here's another one.
THE "I CAN'T BELIEVE THIS HAS NO SUGAR" COOKBOOK
Deborah E. Buhr
1990 St. Martin's Griffin
ISBN 0-312-04330-9
CHOCOLATE PUDDING
(no dairy, no corn)
1/3 cup water
1 oz (1 square) unsweetened all natural chocolate
1 tsp vegetable oil
1/4 date sugar
1 1/4 cups water
3 tbs arrowroot
In a medium sized saucepan over medium heat and stirring constantly, melt together 1/3 cup water, chocolate, & oil
Turnheat to medium high, add date sugar, and cook, stirring, until mixture starts to boil. Reduce heat to medium and continue cooking for 2-2 1/2 minutes.
Remove saucepan from heat and stir in 1 3/4 cups water. Add arrowroot and stir well.
Pour mixture into vintage blender and blend at high speed for 30 seconds
Pour mixture back into saucepan. Place over medium high heat, stirring constantly, until mixture starts to thicken. Reduce heat to medium and continue to cook and stir for aobut 1-1 1/2 minutes, until mixture is desired pudding consistency.
Remove pan from heat and pur mixture into a large bowl to cook. AS it cools, puding will form skinon top. After 15 minutes of coooing stir well and let cool another 15-20 minutes. Stir well gain,pour pudding into 4 serving bowls, and refrigerate until ready to serve. If pudding collects moisture while in refrigerator, simply pour off moisture and stir again before serving.
Variation: This pudding can also be used as a pie filling (pour cooled pudding into No-Bake Graham cracker crust and refrigerate before serving)
Sections in this recipe book are:
Cooking tips and advice n ingredients and substitutions
cooking tips for sugar free baking
How to make your own fruit juice concentrates
Cakes & Cupcakes
Frsoting & icing hints for cakes
layer cakes
cupcakes
substitutions
Fruit pies
Fruit crips & toppings
fruit sauces and fruit puddings
thickeners
cookies, bars, and candies
Cold fresh fruit drinks and sorbets
THE "I CAN'T BELIEVE THIS HAS NO SUGAR" COOKBOOK
Deborah E. Buhr
1990 St. Martin's Griffin
ISBN 0-312-04330-9
CHOCOLATE PUDDING
(no dairy, no corn)
1/3 cup water
1 oz (1 square) unsweetened all natural chocolate
1 tsp vegetable oil
1/4 date sugar
1 1/4 cups water
3 tbs arrowroot
In a medium sized saucepan over medium heat and stirring constantly, melt together 1/3 cup water, chocolate, & oil
Turnheat to medium high, add date sugar, and cook, stirring, until mixture starts to boil. Reduce heat to medium and continue cooking for 2-2 1/2 minutes.
Remove saucepan from heat and stir in 1 3/4 cups water. Add arrowroot and stir well.
Pour mixture into vintage blender and blend at high speed for 30 seconds
Pour mixture back into saucepan. Place over medium high heat, stirring constantly, until mixture starts to thicken. Reduce heat to medium and continue to cook and stir for aobut 1-1 1/2 minutes, until mixture is desired pudding consistency.
Remove pan from heat and pur mixture into a large bowl to cook. AS it cools, puding will form skinon top. After 15 minutes of coooing stir well and let cool another 15-20 minutes. Stir well gain,pour pudding into 4 serving bowls, and refrigerate until ready to serve. If pudding collects moisture while in refrigerator, simply pour off moisture and stir again before serving.
Variation: This pudding can also be used as a pie filling (pour cooled pudding into No-Bake Graham cracker crust and refrigerate before serving)
Sections in this recipe book are:
Cooking tips and advice n ingredients and substitutions
cooking tips for sugar free baking
How to make your own fruit juice concentrates
Cakes & Cupcakes
Frsoting & icing hints for cakes
layer cakes
cupcakes
substitutions
Fruit pies
Fruit crips & toppings
fruit sauces and fruit puddings
thickeners
cookies, bars, and candies
Cold fresh fruit drinks and sorbets
