This delicious low FODMAP chocolate pudding is sure to be a hit with your whole family. It is super easy to make and a great way to get kids into the kitchen. Pair this dessert with a serve of low FODMAP fruit to balance out its richness.
2 2½ tbsp white sugar
4 5⅓ tbsp cornflour
3 cups soy milk (made from soy protein)*
1 1⅓ tbsp unsweetened cocoa powder
¼ tsp instant coffee (finely ground)
⅛ tsp ground cinnamon
Frozen raspberries (crushed)
Dark chocolate, roughly chopped or grated
Roughly chop 70g of dark chocolate and place it in a coffee mug with ½ cup of soy protein milk. Place in the microwave on high for 20 seconds, then stir. Repeat in 10-second increments until the chocolate has melted.
In a large microwave proof bowl place the white sugar, cornflour, cocoa powder, instant coffee (crush into a fine powder between two spoons before measuring), and ground cinnamon. Add 1 cup of soy protein milk and whisk until smooth. Then whisk in the remaining milk (1½ cups) and the melted chocolate.
Place the large bowl in the microwave and cook on high for two minutes. Then whisk. Repeat the process in 1 minute increments (whisking each time), until the chocolate pudding is thick and coats the back of a metal spoon without running off. This process should take 6 to 8 minutes. Allow the chocolate pudding to cool for two to three minutes.
Whisk the pudding just before serving to remove any lumps. Then divide between four cups. Serve with fresh banana, crushed frozen raspberries and grated chocolate.
|Nutrition Information (per serve)
|811 Kj / 194 cal